I feel like I could eat Mexican food for every meal. Growing up, one of my favorite dinners was my mom’s Taco Casserole. It had bold flavors and I remember being really happy when that was on the menu. Later on, during my college years, I worked as a waitress at Carlos O’Kelly’s, which only deepened my love for tacos, chips and salsa and just about anything with a Tex-Mex twist.

Each year around Cinco de Mayo, I always find myself wanting to make something with those bold flavors. That is what led me to locate a recipe for this Tex-Mex Pie. It has everything I love in one dish. It is hearty, satisfying, and perfect for feeding a hungry family.

My favorite part about making this dish was having my son help in the kitchen. He took charge of dicing the onion and then browning the hamburger along with the onion and garlic. Meanwhile, I mixed together the cornbread topping. Cooking together made the whole experience really enjoyable.

When it came out of the oven, the top was golden and the edges were just slightly crisp. My family really enjoyed this meal, and I was just as happy with the leftovers the next few days.

If you are looking for something new to add to your Cinco de Mayo menu, this Tex-Mex Pie is a great option. It is easy to make, full of flavor, and sure to please a crowd.

From our kitchen to yours — enjoy!

Tex-Mex Pie

Serves 8

Ingredients

• 2 T. olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 lb. ground beef
• 19 oz. red enchilada sauce
• 2 T. taco seasoning
• Kosher salt and black pepper
  Cornbread Topping:
• 2 (8.5 oz.) boxes corn muffin mix
• 1 c. buttermilk
• 2 large eggs
• 1 c. frozen fire-roasted corn, thawed
• 2 T. butter, melted
• 2 c. grated cheddar cheese
• ¼ c. pickled jalapeño slices, drained

Instructions

–Preheat the oven to 400°F.
–Heat olive oil in a large oven-safe skillet over medium-high heat. –Add onion and cook until softened, about 3-4 minutes. Stir in garlic and cook for 30 seconds more.
–Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease.
–Stir in enchilada sauce and taco seasoning. Season with salt and pepper. Simmer for 3-5 minutes, then remove from heat. Add shredded cheese on top.
–In a bowl, combine corn muffin mix, buttermilk, and eggs. Stir until just mixed. Fold in corn and the melted butter.
–Spread cornbread batter evenly over the beef mixture. Top with jalapeño slices.
–Bake for around 35-40 minutes, until cornbread is golden and cooked through.