Cornbread Taco Bake Recipe

Cornbread Taco Bake Recipe

Ingredients:

1 & 1/2 lbs of beef (ground)
1/2 c of water
1/2 c of chopped bellpepper (green)
1 pack of corn-muffin mix (8 & 1/2 oz)
1/3 c of shredded cheese (Cheddar, 1 oz)
1 pack of prepared seasoning for taco
1 can of whole-kernel corn (12 oz); drained
1 can of tomato-sauce (8 oz)
1 can of Durkee-French onions; fried

Instructions:

Cook meat in large skillet ’til browned then drain. Add the seasoning, corn, water, tomato-sauce & pepper. Pour mixture into 2-qt casserole dish.

In another bowl, you prepare the corn-muffim following package instructions, instead you add one-half can fried onins.

You spoon the mixture all around the outer-edges of the casserole. Have it baked w/o cover for about 20 mins at four hundred degrees Fahrenheit.

Top the cornbread w/ cheese & extra onions. COntinue baking for 2-3 mins more.

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