Each Monday morning on the WBKR morning show, we share a delicious What's Cookin'? recipe.  The idea behind the popular segment is to give you some fun and tasty recipes that you can try to make at home.  The second Monday of each month, we're joined by Merritt Bates-Thomas, who is the Nutrition Services Supervisor with the Green River District Health Department.  Merritt's recipes are not only delicious, but nutritious as well.  This week, she's sharing her take on Taco Pie.  Here's how to make it.
1 oven safe skillet such as cast iron - I used an 8-inch cast iron skillet for this recipe.
1 tablespoon olive oil
1 small onion, diced
1 yellow pepper, seeded and diced
3 cloves garlic
1 pound of ground beef or ground turkey
 1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
(1 package low sodium taco seasoning can substitute in for the cumin, chili powder, and paprika)
 1 15 oz. can black beans, rinsed and drained
1 14.5 oz. can diced tomatoes, drained
1 cup Mexican blend cheese, divided
 1 box Jiffy cornbread mix
1 egg
1/3 cup milk
1 avocado, sliced
Fresh cilantro, chopped
Sour cream
1 jar of your favorite salsa
In an oven-ready skillet over medium heat, for about 3 minutes, saute onion, yellow pepper, and garlic.  Add ground beef or turkey broken into crumbled pieces.  Stir to cook evenly.  Preheat oven to 375 degrees F.  Add cumin, chili powder, and paprika to skillet mixture and stir well.  Add black beans and diced tomatoes and stir into mixture.  Reduce heat to low while you prepare cornbread in a mixing bowl.  Adjust heat to medium if any liquid remains in the ground beef mixture.  Turn stove off.  Sprinkle 1/2 cup cheese over ground beef mixture.  Spread cornbread evenly over ground beef mixture and cheese.  Place in oven and cook until cornbread tests done, about 20 minutes.  Sprinkle remaining cheese over the top of the cornbread and return to warm oven that has been turned off for about 5 minutes.  Remove and let sit for about 5 to 10 minutes before serving.   It can be sliced like pie or spooned out of the skillet to serve.  Remember, the skillet handle is very hot.   Garnish with sour cream, avocado slices, and cilantro.  Your favorite salsa would be a great addition, too.

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

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