Instant Pot Cornbread Taco Pie
This Instant pot cornbread taco pie isn’t like all the other tacos on the block! Golden brown cornbread that is topped with all the fillings a taco would have! Seasoned meats, crisp iceberg lettuce, tomatoes, and all the other fixings to complete a perfect taco. What are you waiting on? Grab your Instant Pot and let’s get cooking!
*** This Recipe Was Created by My Cousin Jamie***
Taco Tuesday’s is a thing at our house. We love an excellent Tex-Mex dish, and what better way to celebrate than on a Tuesday to break up the week. I was on the hunt for a new and creative meal, and my cousin Jamie shared her cornbread taco pie recipe, and I instantly knew it was a must make! Grab a boxed cornbread, we use one that has jalapeno to add some kick, but you are welcome to use any brand or kind you like. Then on top goes perfectly cooked taco meat that you can layer on any taco condiments you want.
Tex Mex Instant Pot Cornbread Taco Pie
In our home, we love to mix it up with the toppings. I generally use what I have on hand and create a tasty dish that we all can enjoy. I like to add a dollop of sour cream for that tang, and it can tame down the jalapenos in the cornbread.
Some Of Our Favorite Toppings For The Cornbread Taco Pie
- Lettuce
- Black beans
- Tomatoes
- Avocado
- Salsa
- Black Olives
- Fire Roasted Corn
- Guacamole
- Onions
Want More Taco Recipes?
You might like my Instant Pot cheesy Taco Pasta, Southwest Burritos Or over at by-pink she has a Taco Pie
How To Make Cornbread Taco Pie
Truthfully you guys, the process is a breeze. You start by cooking that ground beef until it is perfectly cooked, toss in your taco seasoning and let it marinade for a few minutes. Pour the meat mixture into your pan that you will be putting into your Instant Pot. Next, in a separate pan, mix up your cornbread according to the package. Pour over the meat mixture, and cook. Once it is done, pull it out and flip it over, so the meat mixture is on top. Slice, and top with your favorite taco condiments!
Super simple to make, and the cornbread pairs well with the taco meat. I think once you make this recipe, you will keep coming back to make it again and again. It was an instant favorite in our home!
Instant Pot Cornbread Taco Pie
This Instant pot cornbread taco pie isn't like all the other tacos on the block! Golden brown cornbread that is topped with all the fillings a taco would have! Seasoned meats, crisp iceberg lettuce, tomatoes, and all the other fixings to complete a perfect taco. What are you waiting on? Grab your Instant Pot and let's get cooking!
Ingredients
- 1 pound ground beef
- 1 box Cornbread Mix
- 1 packet taco seasonings
- 1 cup taco sauce
- 1 cup cheddar cheese
- 1 cup lettuce
- 1 cup cherry tomatoes
Instructions
- Cook taco meat according to package.
- Prepare cornbread mix according to box
- Use your springform pan and layer taco meat in the bottom press down slightly.
- Top with cornbread mixture.
- Place one cup of water in the instant pot with a trivet.
- Using a foil sling place pan in the instant pot on the trivet.
- Cook on manual high pressure for 18 minutes.
- Do a natural release for 5 minutes then do a quick release.
- Flip over your taco pie onto a platter.
- Remove the springform pan.
- Top with taco sauce, cheese, lettuce, and tomatoes, Serve!
Recommended Products
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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer -
Springform Pan，7" Springform Pan Instant Pot Non-stick Cake Pan Cheesecake Pan Leakproof Round Pan 7 Inch Cake Pan for Instant Pot with 50 Pcs Parchment Paper Liners (7 Inches)
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 278Total Fat: 17gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 69mgSodium: 514mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 20g
I came across this recipe the other day and made it for my family, it’s now on my family’s weekly meal schedule. The salty of the taco meat and the sweet of the cornbread makes for an amazingly tasty meal.
IP taco pie is easy to make and delicious! It’s a keeper 😋👍
I made this tonight and the center wasn’t done. I followed the directions exactly. We ate the edges and it was very good. I guess I’ll add more time next time around.
What size of cornbread mix?
I have now made this 3-4x for my family and we devour it each time. The platter is scraped clean!
I prep everything the night before in the spring-form pan and instant pot insert. So when I get home from work, I just pop it into the IP and cook for 18 minutes. I use a few of those minutes while cooking, to prep the toppings. The next time I cook this recipe, I will probably try adding a few minutes to the cook time (maybe do 20 total) because the center of the cornbread is often a little soft for my taste.
Super delicious and creative way to use the Instant Pot. Thanks for the great recipe!
Thanks. I am higher altitude so need often longer cooking time. I will adjust. thanks.
Also what size S F pan? 1 have the 6 qt IP. thanks.
Your recipe looks amazing, could you please tell me what brand and size of cornbread you used? I saw you used butter,was that required of the cornbread?
Thank you,
What size ( ounces ) Cornbread box did you use.?
Good questions, did you get a reply?
I have to tweek. I cannot have spice or tomato. So will use cumin, and salt. and a can of mild green chilies and diced onions. to meat base.
Sprinkle taco seasoning on 1/2 before adding the corn bread for hubby.
I will use a can of French onion soup instead of taco sauce .. adding then no salt..and proceed as i stated above, putting taco seasoning on hubbys side before the cornbread batter.
it is a pain to have to always adjust but in the end things do work out..
This came out just excellent! Super easy. I served it with beans on the side. This one is a keeper and I’ll be sure to keep Jiffy cornbread mix on hand.
This was a hit! We make taco meat in big batches and freeze for later, so I skipped the meat steps. My husband can’t eat crunchy food right now and he’s been missing tacos, so he really enjoyrd this. The cornbread was perfect too.
I used a 15 ounce box of Krusteaz cornbread mix. Mindful of the comment about it not being cooked in the middle, I added an extra minute. But even after 19 minutes it was completely raw in the middle. I put it back under pressure and added three more minutes but it still wasn’t fully cooked and didn’t hold its shape.
Next time I will cook it for 24 to 25 minutes. It’s delicious so I will definitely be doing it again.