"This is a quick and easy meal to make for a busy night or weekend. You can add a few nachos or Fritos on the side, and you’re good to go! "
- Serving Size: 1 (222.6 g)
- Calories 390.6
- Total Fat - 19.4 g
- Saturated Fat - 7.3 g
- Cholesterol - 84.4 mg
- Sodium - 897.5 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 2.2 g
- Sugars - 3.4 g
- Protein - 30 g
- Calcium - 301.8 mg
- Iron - 3.4 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg
Preheat oven to 425 degrees.
Lightly grease an 8 or 9 inch pie plate and dust with cornmeal, coating entire inside of pie plate.
In a medium bowl, combine the cornmeal, flour, baking powder, salt, and taco seasoning.
Stir in the milk and olive oil and combine. When cornbread mixture is combined, shape into a ball.
Place the ball of cornbread dough between 2 pieces of waxed paper, and roll out into about a 10 inch round.
Peel top piece of wax paper off of crust, and flip over the cornbread crust on top of the pie plate. Peel off bottom piece of wax paper, and shape crust into the pie plate.
Cook the hamburger until browned; drain off grease. Add the salsa to the hamburger and mix thoroughly.
Add the hamburger mixture into the pie crust and pat down the hamburger a bit to firm it up; sprinkle cheese over top of hamburger.
Bake for 15-18 minutes or until crust is brown and cheese is melted.
Remove from oven and cover the top of the pie with the chopped lettuce, tomatoes, and black olives.
Slice pie; garnish with sour cream, if desired.
Tips & Variations
No special items needed.