Winner, Winner Traeger Taco Pie for dinner
Time to fire up the Traeger Grill because it needs this Traeger Taco Pie! I love this dish because you can make it as the instructions suggest or use this as an opportunity to tuck leftover meats and veggies under he cornbread topping.
The filling is full of flavor and uses the most versatile ingredient, ground beef. You can absolutely swap the ground beef for any ground meat of choice and this Traeger Taco Pie will still be a crowd pleaser the whole family will enjoy. Each bit just as exciting as the last from the bold spices to the beans and corn that pop in your mouth. This is a true one-pot wonder!
Less time cooking means more time together
First, start by making the filling in the base of the cast iron on the stovetop while the Traeger preheats. As the ground beef, spices, black beans, corn and enchilada sauce cook down and the flavors marry, you may begin to mix the ingredients for the cornbread topping. Be careful not to over-mix the cornbread. Stirring and mixing activates the glutens. The more you mix, the more the glutens form and the drier and more crumbly your topping will be. Multitasking this recipe ensures the active cooking time for you is kept to a minimum. Once this Tamale Pie hits the Traeger, all your work is done!
Customize your toppings and use what’s on hand
Feel free to get creative with your toppings, add as much flavor as your palate can handle. Keep it simple with just cilantro and avocado or a dollop of plain sour cream for a creamy freshness. If you want a spicy option, whip up a chipotle sour cream. To make chipotle sour cream simply mix 1 cup of sour cream with 1-2 tablespoons of chopped chipotles in adobo. The more chipotles used, the spicer it’ll be! This dish would also be great served with a side of 5-Minute Mango Guacamole for a great sweet and savory combination.
Which Traeger is best for this Traeger Taco Pie?
The one on your back porch is the correct answer to that question! We have the Pro 575 and it’s the perfect size to feed our hungry little family. I love the nuances of the different Traeger Grills. Each has a different cooking capacity and slightly different features but the operation remains consistent across the board. Learn more about which Traeger Grill is best for you and your family HERE. I’m a sucker for the Signature and Hickory pellets for most of my smoking and grilling needs. The options are endless and the resources on the Traeger site are vast!
Ingredients
- 1 tablespoon olive oil
- 1 lb ButcherBox ground beef
- 1 teaspoon salt
- 1 tablespoon chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup onion, diced
- 1 can green chilies
- 1 can sweet corn, drained
- 1 can black beans, drained
- 1 jalapeño, diced and divided
- 1 cup enchilada sauce
Cornbread Topping
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons olive oil
- 1/2 cup shredded cheddar cheese
- Cilantro, sour cream, avocado, etc. for garnish
Instructions
- Preheat the Traeger grill to 375°F.
- In a large cast iron pan, heat olive oil over med heat. Cook the ground beef until no pink remains and it’s broken into small bits. Add the seasonings; salt, chili powder, cumin, oregano, garlic powder and onion powder. Cook 2 minutes.
- To the beef add onion, green chilies, corn, beans, 1 diced jalapeño and enchilada sauce. Stir until combine and then remove from heat.
- In a medium bowl, combine the flour, cornmeal, sugar, baking powder and baking soda.
- In a separate medium bowl, whisk the egg, buttermilk and olive oil. Add dry ingredients into wet ingredients and mix until just combine. Do not over mix.
- To the cast iron of ground beef, sprinkle the shredded cheese.
- Top the cheesy beef with the the cornbread batter and smooth to the edges of the pan. Sprinkle the remaining jalapeño onto the cornbread.
- Place the cast iron directly on the grill grates and cook 45-50 minutes until cornbread is lightly browned and cook through.
- Garnish with cilantro, squeeze of lime, sour cream, etc!
Ingredients
- 1 tablespoon olive oil
- 1 lb ButcherBox ground beef
- 1 teaspoon salt
- 1 tablespoon chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup onion, diced
- 1 can green chilies
- 1 can sweet corn, drained
- 1 can black beans, drained
- 1 jalapeño, diced and divided
- 1 cup enchilada sauce
Cornbread Topping
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons olive oil
- 1/2 cup shredded cheddar cheese
- Cilantro, sour cream, avocado, etc. for garnish
Instructions
- Preheat the Traeger grill to 375°F.
- In a large cast iron pan, heat olive oil over med heat. Cook the ground beef until no pink remains and it’s broken into small bits. Add the seasonings; salt, chili powder, cumin, oregano, garlic powder and onion powder. Cook 2 minutes.
- To the beef add onion, green chilies, corn, beans, 1 diced jalapeño and enchilada sauce. Stir until combine and then remove from heat.
- In a medium bowl, combine the flour, cornmeal, sugar, baking powder and baking soda.
- In a separate medium bowl, whisk the egg, buttermilk and olive oil. Add dry ingredients into wet ingredients and mix until just combine. Do not over mix.
- To the cast iron of ground beef, sprinkle the shredded cheese.
- Top the cheesy beef with the the cornbread batter and smooth to the edges of the pan. Sprinkle the remaining jalapeño onto the cornbread.
- Place the cast iron directly on the grill grates and cook 45-50 minutes until cornbread is lightly browned and cook through.
- Garnish with cilantro, squeeze of lime, sour cream, etc!