Ingredients
- 1 pkg z(8.5 oz) cornbread mix
- 9 eggs, divided
- 3/4 cup milk
- 8 Ortega Taco Shells, any variety, crushed
- 1 Tbsp. vegetable oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 lb. ground beef
- 3/4 cup water
- 1 pkg. (1/25 oz)Taco Seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup chunky salsa, any variety
- 1 can (4 oz) diced green chiles
- 1 cup (4 oz) shredded cheddar cheese
Preparation
Step 1
Combine cornbread mix, 1 egg, milk and taco shells in large bowl; mix well. Set aside.
heat oil in large cast-iron skillet over medium heat until hot. Add onion and bell pepper; cook and stir 3-4 minutes or until onion is translucent. Add ground beef; cook and stir until browned. Drain and discard fat.
Add water and seasoning mix to skillet; mix well. Stir in beans and salsa; simmer 10 minutes, stirring occasionally.
Beat remaining 8 eggs lightly in large bowl, stir in chiles. Pour mixture into skillet. Spread prepared cornbread batter evenly over mixture with rubber spatula. Cover; cook over low heat 156 minutes or until toothpick comes out clean.
Remove lid, sprinkle evenly with cheese. Cover; cook over low heat 3 minutes or until cheese melts.
Let stand 10 minutes before cutting into wedges to serve.