Taco Pie (Cornbread Crust)
This version flips taco pie into a sliceable, bakery-style dish with a sturdy cornbread crust on the bottom and bold taco filling layered on top. Pre-baking the crust is the secret to clean slices, zero sogginess, and serious comfort food bragging rights.
Equipment
Ingredients
Cornbread Crust (Your Mix)
- 2 cups cornbread pantry mix
- 1 eggs
- ⅔ cup milk
- ⅓ cup melted butter
OR Jiffy Version
- 1 box Jiffy cornbread mix
- 1 egg
- ⅓ cup milk
Taco Filling
- same goodness, just thicker
- 1 lb ground beef
- 1 small onion
- 2 tbsp taco seasoning
- ½ cup water
- 1 can Rotel
- 1 cup corn
- 1 cup black beans
- 1 cup cheese
Instructions
Pre-bake the crust
- Grease 9-inch pie dish or deep skillet
- Pour in cornbread batter
- Bake at 375°F for 12–15 minutes
- It should be set but not fully browned
- 👉 This step = clean slices later
Make filling (thick + scoopable)
- Brown beef + onion
- Add seasoning + water + Rotel
- Simmer until thick (important!)
- Stir in corn + beans
Assemble
- Spoon filling over partially baked crust
- Add cheese on top
- 👉 Optional: lightly press filling so it “grips” the crust
Final bake
- Back in oven at 375°F
- Bake 15–20 minutes
- Until cheese is melted and edges are golden
Rest (your secret weapon)
- Let sit 10–15 minutes
Notes
Extra Tweaks for THAT Look
Bake in a smaller/deeper dish → thicker slices
Add a thin layer of cheese on crust before filling → moisture barrier
Use cast iron → crispy edges
Bake in a smaller/deeper dish → thicker slices
Add a thin layer of cheese on crust before filling → moisture barrier
Use cast iron → crispy edges