"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Corn Bread Taco Bake Recipe

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

Contributor:  
Contributor:  
Bobi Jones
Added: Thursday, September 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. ground beef
1 pkg. Durkee taco seasoning
1/2 cup water
1 can corn (drained)
1/2 cup chopped green pepper
1 can (8 oz) tomato sauce
1 pkg corn muffing mix
1 can Durkee French Fried onions
1/3 cup shredded Cheddar cheese

Directions:
Directions:
In skillet, brown meat; drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into 2 qt. casserole. In seperate bowl, prepare corn muffin mix according to pkg. direcitons except add 1/2 can Durkee fried onions. Spoon corn muffin mixture around outer edge of casserole. Bake, uncovered, at 400 for 20 minutes. Top corn bread with cheese and remaining onion. Bake 2 - 3 minutes longer.

Number Of Servings:
Number Of Servings:
6

 

 

 

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