Cornbread Mexican Wedge Pie
Ingredients
- 2 (8-oz) pkg cornbread muffin mix
- 1 lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ¼ cup water
- 2 cups shredded taco blend cheese
- 1 (8-oz) pkg shredded lettuce
- 3 Roma tomatoes, diced
- 1 (8-oz) carton sour cream
- 1 (8-oz) container guacamole
Instructions
- Heat oven to 400°F.
- Prepare cornbread muffin mix according to package directions; spread batter into a 15-inch round pizza pan (or use a 12-x 17-inch jellyroll pan).
- Bake 8 minutes. Remove from oven.
- Meanwhile, cook beef in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Add taco seasoning and water; bring to a boil, reduce heat, and simmer until very thick.
- Spread beef mixture over cornbread, and sprinkle with cheese.
- Bake 5 to 7 minutes or until cheese is melted and edges of cornbread are browned.
- Top with shredded lettuce, tomatoes, sour cream and guacamole. Cut into wedges to serve.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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