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Square side shot of a slice of taco pie with Jiffy cornbread crust.
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4.94 from 15 votes

Taco Pie

This easy taco pie with ground beef, corn, cheese, and Jiffy cornbread topping is a fun, family-friendly twist on classic taco night!
Course Dinner
Cuisine Mexican
Keyword easy taco pie, easy taco pie recipe, Mexican Pie, taco casserole, Taco Pie
Prep Time 25 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 52 minutes
Servings 4 servings
Calories 518kcal
Author Blair Lonergan

Ingredients

  • 1 lb. ground beef
  • 1 red bell pepper, finely chopped
  • ½ cup diced onion
  • 1 (1 ounce) packet taco seasoning mix
  • 1 (4 ounce) can chopped green chiles
  • ¾ cup water
  • ½ cup fresh or frozen corn kernels
  • ¾ cup shredded Mexican 3-cheese blend
  • 1 (8.5 ounce) small package corn muffin mix (such as Jiffy brand)
  • 1 egg
  • ½ cup milk

Instructions

  • Preheat the oven to 400°F. In a large skillet over medium-high heat, brown the ground beef, bell pepper, and onion until the meat is no longer pink. Drain off the excess grease.
  • Return the meat mixture to the skillet. Stir in the taco seasoning, green chiles, and water. Bring to a simmer, and then reduce the heat and simmer gently until the sauce thickens, stirring frequently, about 3-5 more minutes. Add the corn and shredded cheese during the final 1-2 minutes of cooking.
    Ground beef taco pie filling in a cast iron skillet.
  • Spoon the beef mixture into a 9-inch deep-dish pie plate (or other 2-quart baking dish) that has been sprayed with nonstick cooking spray. Let the mixture cool slightly while you prepare the topping.
  • In a medium bowl, combine the corn muffin mix, egg, and milk; mix well.
    Whisking together the Jiffy cornbread batter for a taco pie recipe.
  • Spread the batter on top of the filling.
    Spreading cornbread batter on top of taco filling for an easy taco pie recipe.
  • Bake until the top is golden brown and a toothpick inserted in the center of the cornbread crust comes out clean, about 22-24 minutes. If the topping starts to brown too quickly before it has cooked through, just cover the top lightly with foil and continue baking.
    Close up side shot of a spoon in a dish of taco pie.
  • Let stand for about 5 minutes before serving. Garnish with your favorite taco toppings.
    Square side shot of a slice of taco pie with Jiffy cornbread crust.

Video

Notes

Some readers have found that the cornbread topping sinks into the filling a bit. I haven't noticed this issue; however, if you'd like to avoid this, just let the filling cool before spreading the cornbread mixture on top.

Nutrition

Serving: 1/4 of the recipe | Calories: 518kcal | Carbohydrates: 56g | Protein: 33.5g | Fat: 14.8g | Saturated Fat: 5.7g | Cholesterol: 11.3mg | Sodium: 1341mg | Fiber: 2.8g | Sugar: 13g