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Cornbread Taco Pie

Course Main Course
Cuisine American


  • 1 pound ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 15- ounce can diced tomatoes, undrained
  • 15- ounce can black beans, rinsed and drained (optional)
  • 8- ounce can taco sauce
  • cup corn (frozen or canned)
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1 jalapeno pepper, minced (optional)
  • 11- ounce can refrigerated corn breadstick dough
  • cup Jack Cheese, shredded
  • 1/2 teaspoon dried oregano


  • Directions:
    Preheat oven to 350 degrees Fahrenheit. In a large oven-safe cast-iron skillet, brown ground beef with onion, and garlic; drain well.
    Add tomatoes, beans (if using), taco sauce, corn, chili powder, cumin, and jalapeno pepper. Heat to boiling. Top with corn breadstick dough rounds (do not unroll), pressing down gently. Sprinkle with cheese and oregano. Bake 35-45 minutes until top is golden brown. When it’s out of the oven, top with sour cream, green onions, cilantro, or whatever toppings you like, and serve. Makes 6 servings.
    *Note: Corn breadstick dough by Pillsbury has been discontinued in some areas. You can make your own cornbread mixture using 1 cup cornmeal, 1 cup baking mix (such as Bisquick), 2 tablespoons vegetable oil, 2 eggs, and 1.5 cups buttermilk. Mix and dollop over meat mixture; spread into thin layer. Bake for 10 minutes, then add the cheese and oregano and bake for 30 minutes or until golden brown. 
Keyword Cornbread Taco Pie, cornbread taco pie recipe
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