Ingredients
1
lb ground beef (at least 80% lean)
2
tablespoons low-sodium taco seasoning mix (from 1-oz package)
1
can (10 oz) fire roasted diced tomatoes with green chilies, undrained
1
can (10 oz) enchilada sauce
All-purpose flour
2
cans (11 oz) refrigerated Pillsbury™ Cornbread Swirls (6 Count)
1
cup shredded cheddar-Jack cheese blend (4 oz)
Sour cream, as desired
Preparation
Heat oven to 375°F. Lightly spray 9 1/2-inch deep-dish pie plate with cooking spray.
In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, diced tomatoes and enchilada sauce; cook over medium heat 2 to 3 minutes or until heated through. Cover to keep hot.
On work surface sprinkled lightly with flour, place 8 of the cornbread swirls. With rolling pin sprinkled with flour, roll swirls together to make a solid, rounded crust, about 1/2 inch thick, pinching seams together if necessary.
Stir cheese into meat mixture; pour hot meat mixture into pie plate. Carefully place cornbread swirl crust over meat mixture. Cut another cornbread swirl into 2 layers; unroll each layer to make a thin edging, and place around inside edge of pie plate, using more dough if needed to make a solid ring.
Place rimmed baking pan on lower rack of oven; place pie on middle rack of oven. Bake 24 to 29 minutes or until cornbread is deep golden brown. Serve with sour cream.
