Friday, October 5, 2012

Taco Pie

This recipe is an ode to my Minnesota heritage and our famous hot dish.

A simple, delicious one-pot meal that will leave you filled and satisfied.

I have served this dish to several friends and family and always have requests to make it again, from kids and adults alike. Gotta have those go-to, no-fail, crowd-pleasing recipes on hand, and this will hopefully become one of those for you like it has for me.

Taco Pie 

1 tablespoon coconut oil or grass feed butter
1 yellow onion
2 garlic cloves
1 pound grass fed ground beef
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon paprika
salt, pepper
1 14 oz. can fire roasted tomatoes
1/2 cup green olives, sliced

1/2 package Bob's Red Mill Gluten Free Cornbread Mix 
1 egg
1/3 cup coconut oil
3/4 cup almond milk or raw cow's milk
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Grease a 8x8 inch baking dish with coconut oil.

Melt coconut oil in a large saucepan over medium-low heat. Chop onion and add to pan. Cook for about 3-5 minutes, until translucent. Mince garlic and add to onions. Cook about a minute, stirring once or twice. Add beef and, using a wooden spoon, break the beef up as it cooks. While the beef is browning, add spices (cumin through salt and pepper), stirring occasionally. Once the beef is completely browned, add tomatoes and olives and stir to combine.

Pour contents of half a bag of Bob's Red Mill Gluten Free Cornbread Mix into a bowl. In a separate, smaller bowl, whisk eggs with coconut oil and milk. Add to dry cornbread mix and stir to combine.

Pour beef mixture into prepared baking dish. Add cornbread mixture to the top, spreading out to evenly coat. Sprinkle cheese over the top of the cornbread mixture.

Cover hot dish with foil and bake in preheated oven for 15-20 minutes, until the cornbread mixture is set and cheese is melted. Remove foil, let stand about five minutes before serving.

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