Cornbread Taco Bake

Name: Cornbread Taco Bake
Ingredients: 1-1/2 pounds ground beef; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (8 ounces) tomato sauce; 1/2 cup water; 1/2 cup chopped green pepper; 1 envelope taco seasoning; 1 package (8-1/2 ounces) cornbread/muffin mix; 1 can (2.8 ounces) french-fried onions, divided; 1/3 cup shredded cheddar cheese

9 ingredients

3 steps

Ingredients

1-1/2 pounds ground beef
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup water
1/2 cup chopped green pepper
1 envelope taco seasoning
1 package (8-1/2 ounces) cornbread/muffin mix
1 can (2.8 ounces) french-fried onions, divided
1/3 cup shredded cheddar cheese

Directions

1

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish.
2

Prepare cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
3

Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.