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This recipe for CASSEROLE ~ TACO SQUARES, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


8 oz. pkg. Pepperidge Farm cornbread stuffing mix
14 oz. can cream style corn
1 c. water (divided)
1 1/2 lb. ground sirloin
1/2 c. onion, chopped
15 oz. can black beans, drained
2/3 c. salsa
1 envelope taco seasoning
8 oz. Mexican cheese, shredded


Preheat oven to 375.

Combine stuffing mix, corn and 1/2 cup water; stir well. Press mixture (like crust) into a 9 x 13 inch baking dish coated with cooking spray. Bake at 375 for 8-10 minutes. Remove from oven, set aside.

Cook meat and onion in skillet over medium-high heat until meat is browned, stirring to crumble. Drain well; return to pan. Add remaining 1/2 cup water, salsa, beans, and taco seasoning; stir well. Spoon meat mixture over stuffing crust. Top with cheese.

Cover and bake at 375 for 15-20 minutes or until cheese is bubbly. Cut into squares. Serve with additional salsa. Top with taco bar items: sour cream, black olives, shredded lettuce and cheddar cheese, etc.




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