Taco Cornbread Pie

About a month or so ago, I rediscovered my love of cornbread. And tacos are a fairly common dinner occurrence around here, so when I saw this recipe, I knew I should give it a try. I ad libbed this recipe quite a bit from the original. I used ground turkey simply because it's cheaper and really I can't tell the difference.

 Here's my seasoned and drained meat. This was my first time using my cast iron skillet, and for the most part it was awesome!! Love love. However, trying to tilt it one handed to drain the fat is really difficult. Cast iron is heavy! But I made it work. We had a tiny bit, like maybe 1/8 of a cup, of corn salsa hanging out in the fridge, so I dumped that in and mixed it into the meat. Then I dumped some salsa on top of the meat, I just eyeballed it.

Hooray for the Guy Fieri salsa! Still my favorite. Next I put some grated cheese on top, again, no measuring. I probably could have grated a little bit more, but meh.

And my hand looks really weird from this angle. Alien hand....Husband mixed up the cornbread for me, and I attempted to spread it on top. This was a little tricky, but ultimately it spread out a bit and covered everything.

After realizing I forgot to move the top oven rack back to it's normal spot from when I last used the broiler, I put the whole thing in the oven. After it was done, I got this:

Okay, so it's not a very photogenic dinner. But oh man was it tasty! Husband decided to try it with tortilla chips and that was also a good idea. It was a good way to eat some of the extra taco meat. We both definitely give this 4 stars. Next time I may add in a small can of corn, since we liked the little bit of corn from the leftover salsa. I'd say this recipe is definitely open to interpretation so do what sounds good and it'll be awesome!!