Cornbread Mexican Wedge Pie
Pineapple-Watermelon Toss
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 Mexican-blend cheese
- 1 (8-oz) pkg shredded lettuce
- 3 Roma tomatoes, finely chopped (optional)
- 1 (8-oz) carton sour cream
- 1 (8-oz) container guacamole
Instructions
- Preheat 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 (if using), sour cream, and guacamole. Cut into wedges to serve.
Side Dish Ingredients
- 6 cups cubed seedless watermelon
- 2 cups cubed fresh pineapple
- ½ cup blueberries
- 2 Tbsp lime juice
- 1 tsp sugar
Side Dish Instructions
- Stir together watermelon, pineapple, blueberries, lime juice, and sugar in a large bowl. Chill until ready to serve.
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