Fiesta Pie With Chipotle Cornbread Topping |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An easy casserole that can be doubled for a crowd. We like it spicy so we use medium or hot salsa. I use chipotles in adobo sauce (chopped) for the corn bread topping. Ground turkey can be subbed for the ground beef if you prefer. The recipe is from a junior league cookbook. Ingredients:
1/3 cup milk |
1 egg |
1/2 cup sour cream |
1/4 cup butter, melted |
3 chipotle chiles, seeded and chopped |
1 (4 ounce) package corn muffin mix |
1 lb ground beef |
1 1/3 cups chpped green peppers |
1/3 cup chopped onion |
1 garlic clove, minced |
1 cup mild chunky salsa |
1 cup frozen corn kernels |
1 (1 1/4 ounce) envelope taco seasoning mix |
1/2 cup cheddar cheese |
Directions:
1. Cornbread Topping: Mix the milk, egg, sour cream, melted butter and chilies in a bowl. Add the corn muffin mix and stir until just combined.
2. Fiesta Pie: Brown the ground beef stirring until crumbly; drain and set aside. In the same pan, cook the bell pepper, onion, and garlic until tender.
3. In a medium bowl, stir together beef, vegetables, salsa, corn and taco seasoning mix. Spoon into an 8x8 baking dish. Spoon the cornbread mixture over the top.
4. Bake at 375º for 30-40 minutes or until a toothpick inserted in the cornbread comes out clean. Sprinkle the Cheddar cheese over the cornbread and place back in oven for 5-10 minutes or until cheese is melted.
5. Cook's Note ~ The corn bread topping can also be made into muffins. Fill muffin tins half full and bake at 375º for 15 minutes.
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