Southwestern Recipes
Cornbread Taco Bake
Yield: 6 servings
Ingredients
- 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
Instructions
- Heat oven to 400 degrees F.
- 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.
- 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.
- Bake uncovered for 20 minutes, remove from oven, and sprinkle cheese and remaining onions on the corn muffin topping.
- Bake for 2 to 3 minutes.