Recipe By MrsSchlado
Published Feb 26th
Quick Taco Bake Pie
Prep 15m Cook 37m Additional - Ready In 52m
Servings 8 servings Calories 394.2

Easy taco bake that reheats wonderfully!

Recipe Ingredients

  • 1 pound ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 1 cup salsa
  • ½ (15 ounce) can black beans, rinsed and drained
  • 1 (8.5 ounce) package corn bread mix (such as Jiffy®)
  • ⅓ cup milk
  • 1 egg
  • 1 tablespoon honey
  • 1 tablespoon corn oil
  • ½ cup corn
  • 1 cup shredded Cheddar cheese
  • 1 cup corn chips, partially crushed

Cooking Directions

  1. 1 Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat.
  2. 2 Grease a 9-inch pie pan or casserole dish.
  3. 3 Mix corn bread mix, milk, egg, honey, and corn oil together in a bowl until batter is smooth; stir in corn. Pour batter into pie pan. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips.
  4. 4 Place in a cold oven; set temperature to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.

Nutrition Facts

  • Calories 394.2
  • Carbohydrate 37 g
  • Cholesterol 75.1 mg
  • Fat 18.8 g
  • Fiber 3 g
  • Protein 19.3 g
  • Saturated Fat 7.1 g
  • Sodium 1232.9 mg
  • Sugar 7.9 g


  1. I wish the people who want to change up because that's how they roll, would just write and submit their own recipe. If you change everything, then rate it, you're rating your own recipe and not the one someone else made and took the time to submit! I haven't tried this yet, but will this - Read more ...
  2. So, I made this dish tonight. I made some changes because that is how I roll. I wanted to put my own little spin on it. Here are the changes that I made: meat loaf mix ( less grease to drain, more flavor to the meat), 1/2 of an onion & 1/4 red pepper when - Read more ...
  3. I was very skeptical trying this recipe using corn bread, but it was really scrumptious! My hubby loved it! I did not use honey or the oil. Just followed the instructions on back of corn bread box on their ingredients to use. I did use 3/4 cups of drained black beans! It was a great - Read more ...
  4. We loved it! I recommend keeping the honey in the recipe. It actually helps the cornbread get a fine, crispy edge that is delicious. The cornbread is already sweet but adding the honey doesn’t really add any more sweetness and is worth the added texture. The only thing I changed was I added a little - Read more ...
  5. Not bad...made it per the recipe (I had all ingredients as listed and didn't substitute anything...omitted the honey because the Jiffy cornbread mix is already sweet--glad I did, otherwise, it would've been mega sweet and I might've only given this a two-star rating) although I thought it was a close to being dry. I rinsed - Read more ...
  6. This is a nice thing to do with left over taco meat. I've made it a couple times now and it goes over really well. This last time I was out of tortilla chips, so to substitute for that I brushed a couple corn tortillas with butter, cut them into strips, and sprinkled them over - Read more ...
  7. I will definitely make this again. I left the honey out of the corn bread as Jiffy mix is already plenty sweet. I also used a whole can of black beans rather than half. The result was delicious and very filling.
  8. The only change was a 4 oz can of green chilies into the corn bread. Didn't add much that I could tell .Didn't hurt it either. I will never add the honey again. It was way too sweet for my taste. I may just take corn tortillas and layer them several deep in the dish - Read more ...
  9. Only made 2 changes due to diet. Used ground turkey and gluten-free cornbread mix. But other than that followed exactly and it was amazing. Topped it with shredded lettuce and sour cream. Will make this again at husbands request. Thank you for the recipe