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Corn Bread Taco Bake*

Yield 6 servings

1 lb ground beef
1 package taco seasoning (or substitute 1 Tbsp cumin + 1 Tbsp chili powder)
1/2 cup water
1 (12-oz) can whole kernel corn, drained
1/2 cup chopped green pepper
1 (8-oz) can tomato sauce
1 (12-oz) can of kidney, chili, or black beans, optional
1 (8 1/2-oz) package corn muffin mix
1 (2.8-oz) can french fried onions
1/3 cup shredded sharp cheese
cilantro, optional

Preheat oven to 400°F.
Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, tomato sauce, and beans (if using).
Pour into a 7-by-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, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping.
Bake 2 to 3 minutes.
Garnish with cilantro if desired.

http://relish.com/recipes/corn-bread-taco-bake/ via Mom
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Header photo by
Gillian Gunson