Corn Bread Taco Bake
"Here is a simple recipe to make on a chilly fall night. Serve with a side salad to round out the meal. "
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (367 g)
- Calories 796.2
- Total Fat - 28.6 g
- Saturated Fat - 9.8 g
- Cholesterol - 112 mg
- Sodium - 1065.1 mg
- Total Carbohydrate - 93.5 g
- Dietary Fiber - 11.9 g
- Sugars - 6.8 g
- Protein - 41 g
- Calcium - 105.7 mg
- Iron - 5.1 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees. Spray a 2 quart casserole dish with non-stick cooking spray.
Step 2
Brown meat in frying pan; drain. Return to pan and add in taco seasoning, water, corn, green peppers, and sauce; stir to combine.
Step 3
Pour meat mixture into prepared casserole dish.
Step 4
In a seperate bowl, prepare muffin mix according to package directions; adding in 1/2 can of the fried onions.
Step 5
Spoon corn muffin mixture onto the meat mixture forming a circle around the outer edge of the casserole.
Step 6
Bake, uncovered for 20 minutes. Top corn bread with the cheese and remaining onions; bake an addtional 2-3 minutes until cheese is melted.
Tips
No special items needed.