1 1/4 pounds lean ground beef, crumbled
1/2 cup onion, chopped
3 tablespoons dry taco seasoning mix
14 1/2 ounces Mexican tomatoes (discard 2 tablespoons liquid), chopped
2 15-ounce cans pinto beans
1/3 cup ripe olives, sliced
3 tablespoons fresh parsley, chopped
4 ounces Monterey jack cheese, shredded
1 can cornbread twists
1 egg yolk, slightly beaten
1 tablespoon water
Servings: 5
1. Sauté beef and onion in a 12" cast-iron skillet over medium heat; drain.
2. Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle with cheese.
3. Twist cornbread strips while shaping in lattice pattern over mixture, making sure strips adhere to sides of dish. Brush twists with mixture of egg and water.
4. Bake at 350ºF for 15 minutes, or until lightly browned.
Servings: 5
1/2 cup onion, chopped
3 tablespoons dry taco seasoning mix
14 1/2 ounces Mexican tomatoes (discard 2 tablespoons liquid), chopped
2 15-ounce cans pinto beans
1/3 cup ripe olives, sliced
3 tablespoons fresh parsley, chopped
4 ounces Monterey jack cheese, shredded
1 can cornbread twists
1 egg yolk, slightly beaten
1 tablespoon water
Servings: 5
1. Sauté beef and onion in a 12" cast-iron skillet over medium heat; drain.
2. Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle with cheese.
3. Twist cornbread strips while shaping in lattice pattern over mixture, making sure strips adhere to sides of dish. Brush twists with mixture of egg and water.
4. Bake at 350ºF for 15 minutes, or until lightly browned.
Servings: 5
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