Taco-Stuffed Cornbread Recipe

Taco-Stuffed Cornbread Recipe

Ingredients:

Salsa
2 pcs of tomatoes (plum); sliced into rounds
1 can of green chiles (4 ozs); diced
2 c of cheese (Cheddar, 8 ozs); grated
2 whole eggs (large)
1 c of water
1 can of corn kernels (15 ozs, cream style)
2 packs of corn bread (8.5 ozs)
1 packet seasoning mix (taco)
1 c of water
1&1/2 lbs of grounded beef

Instructions:

Prepare oven (400 degrees F). Generously grease your ramekin. Set it aside.

Saute beef and drain excess liquids. Mix in a cup of water then the seasoning mixture (taco). Let it boil then simmer six minutes until sauce is thick and the beef is no longer pink.

Mix together corn bread, corn, a cup of water then the eggs inside a bowl. Mix thoroughly. Decant half the amount of this mixture into the ramekin, then place the beef and then the cheese. Layer with tomatoes then chiles.

Bake forty five minutes ’till corn bread is nicely brown in color. Serve with spoonfuls of salsa. May be refrigerated.

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