3 tablespoons unsalted butter
2 cups white onions, diced
1 cup fresh mushrooms, sliced
1 cup green onions, thinly sliced
2 pounds lean ground meat (90/10)
2 cans Rotel Tomatoes with Chilies
2 pods fresh garlic, minced
4 heaping teaspoons chili powder
3 level teaspoons cumin
2 teaspoons Worcestershire Sauce
1 large can Mexican corn
1-1/2 teaspoons Kosher or sea salt
Coarse ground black pepper to taste
1 dozen taco shells, coarsely crumbled
2 cans black beans
1 cup sour cream
2 cups shredded Mexican Cheese Blend
1-1/2 cups prepared cornbread mix
Shredded iceberg lettuce for garnish
Finely diced tomatoes for garnish
Start off by melting the butter in a 4-quart Dutch oven and sautéing the onions, mushrooms, and green onions over high heat until they fully soften (which should take about 4 minutes).
Then drop in the ground meat and, again over high heat, fry it down until it fully browns.
At this point, strain the beef and set it aside momentarily, remove from the pot all the juices that accumulate, put the pot back on the burner, and add to it the 2 cans of Rotel tomatoes.
Now cook the tomatoes for about 3 minutes on high heat or until the liquid reduces slightly.
Next, put the meat back into the pot and stir into it the garlic, chili powder, cumin, Worcestershire Sauce, Mexican corn, salt, and pepper.
Now combine everything well and simmer the meat mixture (with the cover on the pot) for about 5 minutes.
While the ground beef is cooking, butter an 11x14 Pyrex baking dish and sprinkle the broken taco chips evenly over the bottom.
Then take a small bowl and whip up your cornbread mix.
Set both aside temporarily.
Now, remove the cover from the pot and stir in the black beans (liquid as well as beans).
But make sure the beans are fully incorporated into the meat.
Once again cover the pot and simmer the mixture for 5 additional minutes.
All that’s left now is to spoon out the meat mixture over the taco chips, spread the sour cream over the meat with a spatula, sprinkle the cheese over the sour cream, and pour the cornbread mixture over everything, making sure it is evenly distributed.
Then bake the pie in a 450-degree oven for 15 to 20 minutes or until the corn bread is a beautiful golden brown.
When it’s done, serve the pie piping hot by spooning it out of the pan and over a chilled mix of shredded lettuce and finely diced tomatoes.
If you’d prefer to substitute a pre-blended packet of Taco Seasoning Mix instead of individual seasonings, that constitutes a variation and it works pretty well.
Feel free to substitute the Rotel Tomatoes with Lime and Cilantro for the Rotels with Chilies if you want to reduced the heat a little. Or, use one can of each to get the best of both worlds!