Dandy Taco Pie

My husband grew up on the West Coast and consequently is a lover of all things Mexican. Truth is, nothing I make qualifies as true Mexican food in his mind.
But that doesn't keep him from loving this recipe...

Whether you're an authentic Mexican food lover or one satisfied with a Midwestern substitute, this recipe offers terrific flavor while being quick and easy to prepare. It's a great dinner option when the day has got the best of you, the kids are experiencing meltdowns, your blood sugar is dropping and your husband just suggested take-out. Not that I've ever experienced this. Yah, right.

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If you've been leery of trying dried (or fresh) dandelion in any of our recipes, have no fear with this one. I guarantee you'll reap the nutritional benefits without any taste of the green lawn weed.

I always make this taco pie in a large cast iron skillet, since somehow that seems more authentic (who am I fooling? :-)) but if you don't have one you could substitute an oven-safe 9 x 13 glass dish. Enjoy!

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Dandy Taco Pie

by the Nourishing Herbalist

Ingredients

• 1 stick (8 T.) butter, divided
• 1 T. molasses
• 1/4 cup dried dandelion leaves, organic
• 2 cups wheat flour
• 1 cup cornmeal, medium grind
• 1 T. baking powder
• 1/2 t. salt
• 2 eggs, beaten
• 1 3/4 cups whole milk
• 1 lb ground beef, pastured
• 1/2 cup water
• 2 T. taco seasoning (I make my own using this recipe)
• 1 cup cheddar cheese, shredded
• chopped lettuce, tomatoes, sour cream or greek yogurt and Sriracha sauce

Instructions

1. Place a medium-sized cast iron skillet in the oven and preheat the oven to 400F.2. Melt 6 T. of butter and stir in molasses. 3. In a large bowl, combine dried dandelion, flour, cornmeal, baking powder and salt. Make a well in the center.4. In a small bowl, combine beaten eggs, milk, and butter/molasses mixture. 5. Add wet ingredients into the well within the dry ingredients. Stir just until combined. 6. Carefully remove skillet from oven and add 2 T. of butter. Once fully melted, add cornbread mixture to skillet and smooth out to the edges. Return skillet to oven for 15 minutes.7. Meanwhile, in a separate cast iron skillet brown ground beef. Once beef is fully cooked, add water and taco seasoning and mix well. Set aside.8. After the cornbread has cooked 15 minutes, remove from oven and gently spoon ground beef mixture over the top of the cornbread. 9. Return to oven for another 10 minutes. 10. Top with cheese and return to oven for 5 more minutes, or until cheese is fully melted and a toothpick inserted into the center of the cornbread comes out clean.11. Serve with chopped lettuce, tomatoes, sour cream or greek yogurt and Sriracha sauce. Enjoy!

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 6 servings