Feeding growing boys gets exhausting and expensive. Several years ago, I created a recipe for Taco Pie that cuts back on both of those. I have even modified it a little to be used in a crockpot if you want something to be ready when you get home.
browned ground beef (around one 1lb or enough to fill a quart freezer bag) – thawed $3
1 jar salsa $2
1 bag shredded cheese $3
Two boxes cornbread muffin mix $1
2 eggs $.20
Shredded lettuce $1
1 container sour cream $1
1 casserole dish – covered with no-stick cooking spray
Crack one egg in a mixing container and then add one box of the muffin mix to that same container. Blend the two together. Add enough milk to make the mixture loose. Spread out the mixture on the bottom of the casserole dish and put in the oven at 350 degrees.
While that is cooking, crack another egg into the same mixing container and add the second box of muffin mix. Blend together and then add enough milk to make the mixture pourable (about cake mix consistency). Set this aside.
When the mixture in the oven is just about set, pull out of the oven. Now begin layering your ingredients on top of the muffin mix that is already set in the bottom of the casserole dish. Start with a thin layer of salsa, cover that with a layer of ground beef, add a layer of cheese, another layer of ground beef and cover with a final layer of salsa.
Take the muffin mixture that you set aside and pour into the casserole dish as the final layer of your taco pie. Put back into the oven and cook at 350 degrees until the muffin mix is completely set (or about 45 minutes).
Let cool slightly before serving. Have tomatoes, shredded lettuces and sour cream to top each serving and completing your Taco Pie.