Corn Bread Taco Bake
Corn Bread Taco Bake recipe
Yield
12 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| 1 | package |
taco seasoning mix
|
*
|
| ½ | cup |
water
|
|
| 12 | ounce |
corn kernels, canned
drained |
|
| ½ | cup |
green bell peppers
|
|
| 8 | ounces |
tomato sauce
|
|
| 8 ½ | ounces |
corn muffin mix
|
* |
| 1 | can |
french fried onions
|
*
|
| ⅓ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 118 | ml |
water
|
|
| 346.8 | ml/g |
corn kernels, canned
drained |
|
| 118 | ml |
green bell peppers
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 245.7 | ml/g |
corn muffin mix
|
* |
| 1 | can |
french fried onions
|
*
|
| 79 | ml |
cheddar cheese
shredded |
|
Directions
Brown meat; drain.
Stir in next 5 ingredients; pour into a 8x12 inch baking dish .
Prepare corn muffin mix according to package directions, except add ½ can French Fried onions.
Spoon around outer edge of casserole.
Bake, uncovered, at 400℉ (200℃) for 20 minutes.
Top with remaining onions and cheese.
Bake for 2 to 3 minutes longer.
