Ingredients
1/2 pound lean ground beef (90% lean)
1 cup refried beans
1/3 cup salsa
2 tablespoons taco seasoning
1 package (6 ounces) Mexican-style corn bread/muffin mix
1/3 cup tortilla chips, crushed
1 cup shredded cheddar cheese
TOPPINGS: torn romaine, chopped tomatoes, sour cream, chopped onion, chopped cilantro and fried tortilla strips
Directions
Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean.
Prepare corn bread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over corn bread to within 1-in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings.
Editor's Note: This recipe was tested with Martha White corn bread/muffin mix.
Directions
Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean.
Prepare corn bread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over corn bread to within 1-in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings.
Editor's Note: This recipe was tested with Martha White corn bread/muffin mix.
