Saturday, August 24, 2013

Recipe #30: Cornbread Taco Bake

Another new recipe this week! Woo hoo! DH and DS both really enjoyed this one. I did as well! One of our household favorite meals in the winter months is taco soup, and this dish reminded me a little bit of it. I got this recipe from last week - here is the link.

I'm going to wait and put the picture at the end of the recipe... the picture isn't as appetizing as the meal actually was. I often forget to take a picture of the dish PRIOR to serving it, and this is one of those dishes that doesn't serve in a pretty way.

*1 lb ground beef (I used lean ground turkey)
*1 package taco seasoning
*1/2 cup water
*1 can corn, drained
*1/2 cup chopped green pepper
*1 8 oz can tomato sauce
*1 package Jiffy cornbread (you'll need one egg and some milk to make this)
*1 can French fried onions
*1/3 cup shredded cheese

Preheat the oven to 400*. Meanwhile, brown the meat in a skillet; drain. Return meat to skillet, and stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour mixture into a 2 quart casserole dish. Prepare cornbread mix as directed on box. If desired, add half of the French fried onions into the batter. Spoon the batter into the casserole dish. (The original recipe calls for the mix to be spooned only around the outer edge of the casserole dish. Next time, I'm going to try spooning the batter across the entire top of the casserole dish, to see the difference it might make.) Bake for 20 minutes, uncovered. Top with cheese and remaining French fried onions, and bake for an additional 2 to 3 minutes, until the cheese is melted.