Upside-Down Taco Pie

Servings: 6


1 pound lean ground beef
1/3 cup chopped onion
1 large tomato, chopped
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup cornmeal
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup hot water
1 1/2 cups (6 ounces) shredded Wisconsin sharp cheddar cheese

Cooking Directions:

In a large skillet, cook ground beef and onion until meat is browned and onion is tender; drain off fat. Add tomato, chili powder, 1/4 teaspoon salt, and pepper. Cook, covered, over low heat for 5 minutes. Combine cornmeal, flour, baking powder, and 1/4 teaspoon salt. Add water; mix until smooth. Stir in 1 cup of the cheese. Spread cornmeal mixture into greased 9 inch pie plate. Spoon the meat mixture over cornmeal mixture. With the back of a large spoon, gently press the meat mixture into the cornmeal layer. Bake at 350° F for 20 minutes. Top with the remaining cheese. Bake 2 to 3 minutes more or until cheese is melted.

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