"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Corn Bread Taco Bake Recipe

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

Contributor:  
Contributor:  
Sandy Auer
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds ground beef
1 package taco seasoning
1/2 cup water
12 ounces frozen corn, thawed
1/2 cup chopped green pepper
8 ounces tomato sauce
8 1/2-ounce package corn muffin mix (Jiffy)
2.8-ounce can French fried onions (French's)
1/2 cup shredded cheddar cheese

Directions:
Directions:
Brown meat in skillet; drain. Stir in seasoning, water, corn, green pepper, and tomato sauce. Pour into 2-quart casserole. In a separate bowl, prepare corn muffin mix according to package directions but add 1/2 can of the onions. Spoon corn muffin mixture around outer edge of casserole. Bake, uncovered, at 400 degrees for 20 minutes. Top corn bread with cheese and rest of onions; bake 2 to 3 minutes longer.

Number Of Servings:
Number Of Servings:
6

 

 

 

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