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Cornbread Taco Bake
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1/2 pounds ground beef
package taco seasoning
/2 cup water
(12 ounce) can whole kernel corn, drained
/2 cup chopped green bell pepper
(8 ounce) can tomato sauce
(8 1/2 ounce) package corn muffin mix
(2.8 ounce) can Durkee French fried onions
/3 cup (1 ounce) shredded Cheddar cheese
In skillet, brown meat; drain. Stir in taco seasoning, water, corn, pepper and tomato sauce. Pour into a
2−quart casserole.
In a separate bowl, prepare corn muffin mix according to directions except add 1/2 can of French fried
onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered at 400 degrees F
for 20 minutes. Top corn bread with cheese and remaining onions. Bake 2 to 3 minutes longer.
Makes 6 servings.
Cornbread Taco Bake
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