CORNBREAD SHEPHERDS PIE RECIPES

Steps:

• Preheat oven to 375.
• Brown ground beef and add taco seasoning according to package directions.
• Drain grease and spread ground beef in a layer across a 9x13 casserole dish.
• Add a layer of nacho cheese, and spread 1/2 of the shredded cheese in a layer.
• Mix the corn and the beans together and add them in as a layer.
• If you are using any of the optional filling ingredients, mix them together and add them as a layer now.
• Add the remaining cheese in a layer. Set this dish aside while you mix the cornbread using the directions below in Step 12.
• Once your cornbread batter is prepared, carefully spread the batter in an even layer across the top of your dish. If you want to get extra fancy, you can pipe the batter layer and create pretty designs for your crust.
• Bake at 375 for 30-35 minutes, or until a golden brown crust forms and a toothpick inserted into the center comes out clean.
• Optional: Melt 2 tbsp butter with 1 clove of peeled, crushed garlic and 1 tsp sugar to make a sweet and flavorful garlic butter to brush on the cornbread as it comes out of the oven.
• Allow to cool 5-10 minutes, then chow down.
• Cornbread Instructions:.
• Mix all dry ingredients together in a bowl, then add the egg and buttermilk, one at a time, forming a medium-thick batter.

Steps:

• " 1. Place oven rack in top position, and preheat oven to 425°F. Coat 9-inch pie dish with cooking spray. Whisk reserved bean liquid with tomato paste in bowl. 2. Heat oil in large skillet over medium-high heat. Add 2 cups onion. Cover, and cook 4 minutes, or until onion begins to soften, stirring occasionally. Add chili powder, and stir 10 seconds to coat onions. Stir in tomato paste mixture, 1 cup tomatoes, and then beans. Bring to simmer, stirring occasionally. Reduce heat to low, and simmer uncovered, 6 minutes, or until flavors blend and chili liquids thicken. Season with salt and pepper, if desired. 3. Meanwhile, combine cornbread mix, 1/3 cup yogurt, egg, sugar, and 1 Tbs. water in medium bowl. 4. Spread chili beans in prepared pie dish. Pour cornbread batter over beans, spreading with back of spoon. Bake ?10 minutes, or until cornbread is set and golden. 5. Meanwhile, finely chop remaining 1/2 cup onion. Place in small bowl; mix in remaining 1/2 cup tomatoes, and season with salt and pepper, if desired. 6. Divide shepherd’s pie among shallow bowls. Serve with tomato salsa and remaining 1 cup yogurt. "