Wednesday, October 28, 2009

Cornbread Taco Bake

We made this for dinner Monday night. I don't remember where I got the recipe, but we have made it before and we really like it. It is fast and easy to put together.

Cornbread Taco Bake

1 lb. ground beef
1 pkg. taco seasoning
1/2 c. water
12 oz. can (I used 15 oz.)whole corn, drained
8 oz. can tomato sauce
8 1/2 oz. pkg. corn muffin mix
2.8 oz. can french fried onions
1/3 c. shredded cheddar cheese (I used more)

Preheat oven to 400 degrees. Brown hamburger and drain. Stir in taco seasoning, water, tomato sauce, corn and pour into an 11x7 baking dish. Make cornbread according to directions, then stir in half of fried onions. Spoon cornbread around the edge of casserole. Bake uncovered 20 minutes-remove and top with cheese and remaining onions. Bake 2-3 minutes longer.

Jenna’s Tips— I used Enchilada Sauce instead of Tomato Sauce. Need to double cornbread mix if making in a 9 x 13 pan and spoon all over casserole.

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