Thursday, February 4, 2010

Corn Bread Taco Bake

This is definitely the most delicious recipe I've made in the last 4 days since I've started this.  I've never even really been a fan of corn bread, but this, it was GOOD.

Here's the original recipe.

1 1/2 lbs ground beef
1 pkg taco seasoning
1/2 cup water
1/2 cup chopped green pepper
8 oz can tomato sauce
8 1/2 oz pkg corn muffin mix (1/3 cup milk and 1 egg)
2.8 oz French Fried Onions
1/3 cup shredded cheddar cheese
In a skillet, brown the meat, then drain.
Return the meat to the skillet.   Stir in the taco seasoning, water, green peppers, and tomato sauce.
Pour into a 2 quart casserole dish.
In a separate bowl, prepare the corn muffin mix according to the directions on the box.
Mix in half of the french fried onions.
Spoon the corn muffin mix on top of casserole and spread to the edges.
 Bake, uncovered, at 400 degrees for 20 minutes.
Top corn bread with the remaining french fried onions and the cheese.  Cook for 3 more minutes.

Makes 8 servings.

Spoiler alert!! If you look closely you can get a sneak peak at my invites in the works sitting on the table!   And there's my lovely Cricut =]

Nutritional facts for 1 serving: 363 cal, 14.7g fat, 589.5mg sodium, 28.4g carb, 1g fiber, 20.5g protein

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