A few tablespoons EVOO – Extra Virgin Olive Oil
1/2 pound ground beef
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
Salt and pepper
1 package corn muffin mix, about 1 1/2 cups
1/3 cup milk
2 tablespoons butter, melted
1 cup Monterey Jack cheese
2 scallions, sliced on a bias
1/2 cup cilantro, chopped
1/2 cup sour cream
1 cup store-bought salsa or Pico de Gallo
Eggs, for topping (optional)
Set a waffle iron to medium-high.
Drizzle EVOO in a sauté pan over medium heat. Brown ground beef and add cumin, coriander, garlic powder, onion powder, chili powder, salt and pepper. Set aside and cool.
In a medium bowl, mix cornbread mix with milk, egg and butter. Stir to combine. Add in cooled taco meat, Monterey Jack and scallions.
Evenly pour the cornbread batter onto the waffle maker. Close the waffle maker and cook 5 minutes.
Remove waffles from the waffle iron and top with salsa, sour cream, chopped cilantro and a fried egg.