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Corn Bread Taco Bake Recipe

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This recipe for Corn Bread Taco Bake, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Hoppe
Added: Wednesday, September 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 pkg. taco seasoning
1/2 c. water
1 - 12 oz can whole kernel corn, drained
1/4 c. chopped green pepper
1 - 8 oz. can tomato sauce
1 - 8 1/2 oz. pkg. corn muffin mix
1 small can french fried onions
1/3 c. shredded sharp cheddar cheese

Directions:
Directions:
Brown hamburger and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce. Pour into a 7X12 glass pan or 2 qt. casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one- half can onions. Spoon corn muffin mix around outer edge of casserole. Bake uncovered for 20 min. Take out of oven and sprinkle cheese and remaining onions on the corn muffin topping. Bake 2-3 min.

Personal Notes:
Personal Notes:
I like more french fried onions, so I buy the big can and put 3/4 of the can on the top, mixed with the cheese.

 

 

 

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