Upside-Down Taco Pie

This version of Taco Pie is filling, tasty and makes enough to have for leftovers. Cook once, eat twice.

The Soup Diva

This recipe is quick, easy, delicious, and adaptable* to your tastes (or those of your family!)

  • 1 lb lean ground beef (or turkey)
  • 1 can black beans, drained and rinsed
  • 1 small can green chile peppers*
  • 1 16 oz jar salsa*
  • 2 cups shredded Cheddar or Mexican blend cheese
  • 1 packet taco seasoning*
  • 1 package cornbread or corn muffin mix*
  • 1 egg
  • Milk according to package directions
  • 1 tsp minced garlic [about 3 cloves] or garlic powder
  • 1 tbsp dried cilantro (or 1 tsp fresh, chopped very fine)

Brown meat in medium-sized skillet (preferably cast iron); stir in taco seasoning. Reduce heat to medium. Spread drained and rinsed beans evenly over meat; follow with chiles and then salsa. Sprinkle cheese evenly over surface and reduce heat to medium-low. Prepare cornbread mix as directed, then stir garlic and cilantro into batter. When cheese in skillet is melted, pour in batter and bake uncovered at…

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Author: Tony "T-Bird" Burgess

Hi there, my name is Tony Burgess from Chattanooga, Tennessee, USA. I am a believer, bleeding-heart, idealist, and blogger. I'm married to Laura and Cody is our dog. Daily I work for a blood bank. My blog is where I chronicle and curate the sacred, serious, and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

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