Print Recipe

Cornbread Taco Bake



  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 1/2 cup water
  • 1 (12 ounce) can whole kernel corn, drained
  • 1/2 cup chopped green bell pepper
  • 1 (8 ounce) can tomato sauce
  • 1 (8 1/2 ounce) package corn muffin mix
  • 1 (2.8 ounce) can French fried onions, divided
  • 1/3 cup shredded sharp cheese

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  1. Heat oven to 400 degrees F.
  2. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, bell pepper and tomato sauce. Pour into a 7 x 12-inch glass dish or 2-quart casserole dish.
  3. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole.
  4. Bake uncovered for 20 minutes, remove from oven, and sprinkle cheese and remaining onions on the corn muffin topping.
  5. Bake for 2 to 3 minutes.

Serves 6.

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