My Mother is out of town this week and since I'm keeping her teenager she told me to go raid her fridge, pantry, and freezer to help feed the extra hungry mouth. I found a TON of fresh veggies and it's been a challenge to figure out what to do with them all. I searched all over the web tonight for a recipe that could use more than 1 of the vegetables I had on hand. I was disappointed at the results, so I decided to use the creative cook in me and create a recipe to use a majority of these fresh veggies. I won't lie, at first I was worried about this concoction I was making and I'm sure you will be too when you see the ingredient list and start cooking. Trust me though, by the time you actually start putting it together, your mouth will be watering and you will be counting down the seconds for it to come out of the oven. I've made something a little similar to this before, and I'm sure you can search the web or Pinterest for "Taco Cornbread" and come up with 5,000 recipes. My original recipe came from my best friend though and tonight I just stole the concept of having a cornbread crust, taco meat, black olives, and cheese. The rest of this recipe is my invention :)
Stuffed Cornbread
2 Yellow Squash, sliced and diced
2 Potatoes, sliced and diced
1 Red onion, chopped
1 cup Carrots, chopped
1 lb Ground Beef
1 Package Taco Seasoning
1 Cornbread batter recipe
3/4 C Water
2 Tomatos, sliced and diced
1/4 C Black olives, sliced
1 Can Rotel (Mine had Habanero peppers which gave an extra kick)
1 Tsp Garlic Powder
1/2 Cup Cheddar (I actually had to mix Cheddar and Mozzarella because I had very little Cheddar cheese).
1 Cup Fresh Spinach, torn
1 Tsp Oregano
Fry veggies in 2 TBSP oil until all veggies are soft and cooked to your desired consistency (Think about fried potatoes). Add garlic powder.
Brown ground beef in a separate pan, drain fat.
Add beef to fried veggies with taco seasoning and water; Cook until well mixed.
Spray 9x13 pan with Pam, pour in half the cornbread batter and spread around. Layer like this: Meat/veggies, tomatoes, Rotel, Black Olives, Spinach, Cheese, cornbread batter.
I Sprinkled Oregano on top of the cheese for extra flavor!
Bake @400 for 25 minutes. Makes 12 servings.
