My DH loves this ~ he would lick the plate if I let him. It’s basically a taco casserole with a different topping. It can be spicy if you leave in the seeds from the chipotles. You can always sub ground turkey or chicken for the beef and you can use the cornbread part of it alone if you just want the spicy cornbread (or you could make muffins).
Fiesta Pie with Chipotle Cornbread Topping
Chipotle Cornbread Topping
1/3 cup milk
1/2 cup sour cream
1/4 cup butter, melted
3 chipotle chiles, seeded and chopped
1 (4 ounce) package corn muffin mix (like Jiffy)
1 lb ground beef
1 1/3 cups chopped green peppers
1/3 cup chopped onion
1 garlic clove, minced
1 cup mild chunky salsa
1 cup frozen corn kernels
1 (1 1/4 ounce) envelope taco seasoning mix
1/2 cup cheddar cheese
Cornbread Topping: Mix the milk, egg, sour cream, melted butter and chilies in a bowl. Add the corn muffin mix and stir until just combined.
Fiesta Pie: Brown the ground beef, bell pepper, onion and garlic together, stirring until beef is crumbly and vegetables are tender; drain and set aside.
In a medium bowl, stir together beef, vegetables, salsa, corn and taco seasoning mix. Spoon into an 8×8 baking dish. Spoon the cornbread mixture over the top.
Bake at 375º for 30-40 minutes or until a toothpick inserted in the cornbread comes out clean.
Sprinkle the Cheddar cheese over the cornbread and place back in oven for 5-10 minutes or until cheese is melted.
The corn bread topping can also be made into muffins. Fill muffin tins half full and bake at 375º for 15 minutes.
Makes 4 servings