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a closeup of a serving of this jalapeno cornbread taco pie on a white plate topped with black olives, salsa, shredded cheese, and shredded lettuce
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5 from 2 votes

Jalapeno Cornbread Taco Pie

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish
Cuisine: American
Servings: 8
Calories: 338kcal


Taco Filling

  • 1.25 lbs Ground Round Beef
  • 1 envelope taco seasoning
  • cup water
  • ¾ cup salsa
  • 1 can corn drained
  • 1 cup cheddar or mexican blend cheese shredded

Jalapeno or Mexican Cornbread Mix - Make as directed on Package

  • Usually calls for cheese milk or buttermilk and egg


  • Preheat oven to 400 degrees.
  • In a 12 inch cast iron or oven safe skillet cook ground hamburger meat seasoned with garlic salt or salt to taste over medium high heat. Once done, stir in taco seasoning and water. Add salsa, corn and cheese. Stir and cook until combined about 1 to 2 minutes.
  • Mix cornbread as per package instructions.
  • Pour and spread cornbread over meat mixture. Bake in oven for about 20 minutes until golden and bubbly.


If your skillet is smaller you may need to cook a little bit longer to get cornbread done.


Serving: 11 serving | Calories: 338kcal | Carbohydrates: 10g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 573mg | Fiber: 1g | Sugar: 4g