Cornbread Mexican Wedges
Ingredients
- 1 (11.5-oz) pkg Southern cornbread mix
- 1 lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ¼ cup water
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 1 (16-oz) container pico de gallo
- 1 (8-oz) pkg shredded iceberg lettuce
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 400°F. Prepare cornbread mix according to package directions. Spread batter onto a lightly greased pizza pan. Bake 10 minutes or until golden brown.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet.
- Stir in taco seasoning mix and water; bring to a boil, reduce heat, and simmer until thickened. Sprinkle beef mixture over partially baked cornbread. Sprinkle with cheese and pico de gallo.
- Bake 5 to 7 minutes or until cheese is melted. Top with lettuce and sour cream. Cut into wedges.
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