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Showing 1-3 of 3
on October 12, 2008
This was so easy to make. I had most of the ingredients already (I used some hamburger I had sealed when it was on sale). I took your suggestion and added the sundried tomatoes to the top layer of cornbread. I omitted the water. I used 2 jiffy cornbread mixes (8.5 oz each). I baked the bottom layer of cornbread for 8 minutes before adding the meat mixture and the top layer of cornbread. This taco pie was absolutely delicious. What a wonderful idea and recipe. Thank you for posting this inexpensive, easy and tasty recipe. I highly recommend that others try this recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 08, 2008
Love this recipe! Made for lunch today (halved the recipe). Didn't need to add water, as there were plenty of water vegetables in the recipe. Did have to bake a little longer (I think my oven is off a bit). Served this on it's own as lunch. Thnx for posting, Lee. Made for Fall 2008 PAC.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #521192
on August 21, 2007
We enjoyed this. I will have to find a way to use less liquid next time, because it took longer for the cornbread on top to set. But super tasty! Oh and I used ground turkey, which I don't usually love, but tasted great in this!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (391 g)
Servings Per Recipe: 6