1 lb. ground beef
1 package taco seasoning (half an envelope will do really)
1 14 oz. can of corn (drained)
1 14 oz. can of black beans (drained)
2 10 oz. cans of Rotel
1/2 diced onion
3 Tbsp of tomato paste
1 cup shredded cheddar
1 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 egg, slightly beaten
1 tablespoon butter, melted
Make taco meat how you usually would.
Grease the sides of a 9x13 casserole dish with Pam or something. Add drained cans of corn, black beans, Rotel, and diced onion. Stir it up. Mix 3 Tbsp of tomato paste into the taco meat then dump that on top of the veggies. Cover with shredded cheddar. Use a lot, but save a little for the top later on. Mix up some cornbread batter. You can make it however you like, but sweet cornbread should probably be avoided. Pour the cornbread batter in the casserole dish. It will seep down into the meat somewhat. Sprinkle a little more cheese on top.
Bake at 375 until the cornbread and cheese look pretty toasty. (about 30 mins)
Add some hot sauce if you need to, I recommend El Tapatio. This is like a Mexican shepherd's pie.
Source: Mr. Textrippen
Submitted by: Pete on February 28, 2013, 7:56 pm
This recipe is included in 2
Avg Rating: (1 votes)
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