I would happily make this twice a week, it’s so delicious.
Okay y’all, I call this the southern version of that Irish shepherd’s pie. It’s got taco-like flavors in the meat and vegetable base and is topped with none other than cornbread. My family practically licked the casserole dish to get more! In all honesty, one dish wasn’t enough.
Next time I’ll make extra corn bread on the side – just because it’s so delicious! Not only is this the perfect switch up on a traditional dish, it is brainless to make and packed full of flavor.
If you like spicy you can add diced tomatoes and green chiles instead, or even a few jalapenos if you’re brave. I think the corn bread top would cool it off and be the perfect blend of heat and sweet.
Recipe and photo courtesy of Food.com.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Depending on the blend of beef used, be sure to drain it before adding the other ingredients for a less greasy result. Ground turkey also works!
My family has been making a version of this recipe for decades. Instead of the diced tomatoes, I add a jar of salsa for added flavor. I also use one can of Mexicorn and one can of kidney beans (be sure to drain the liquid off of both cans). I also use taco seasoning instead of chili powder. And for those who really love corn bread, prebake a thin layer of corn bread in your baking dish then the ground beef/veggies layer, then more corn bread! We call this Tamale Pie. Yum!
I also grew up on it. Tamale pie was one of my favorite dishes my mom used to make. I made it for my kids and my granddaughters love it.
How many servings?
Will definitely try this!
I am going to try…sounds delicious