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Cornbread Taco Bake

BeefCasseroleTex-Mex

Time: 45 minutes

Yield: 6 servings

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About

It's Taco Tuesday (or Taco Thursday or Taco Monday, because why limit tacos to just one night a week?) and you want to shake up the formula. "Not a problem," says the Cornbread Taco Bake, although you may not want to go back to traditional tacos after trying it! A juicy, savory, spicy taco filling with plenty of beef and bright green peppers, all bubbles beneath a fluffy, sweet cornbread crust. Crunchy fried onions and sharp cheese on top make the dish just that much more magical! This is terrific Tex-Mex that will make everyone happy, no matter the day of the week!

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Ingredients

  • 1 1/2 pounds ground beef
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup water
  • 1/2 cup green pepper, chopped
  • 1 (1-ounce) envelope taco seasoning
  • 1 (8.5-ounce) package cornbread/muffin mix, plus ingredients called for on the package
  • 1 (2.8-ounce) can crispy fried onions, divided
  • 1/3 cup cheddar cheese, shredded

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -In a large skillet, cook the beef over medium heat until no longer pink, about 5-7 minutes.

Step 3 -Grease a 2-quart baking dish.

Step 4 -Drain the fat from the skillet.

Step 5 -Stir in the corn, the tomato sauce, the water, the green pepper, and the taco seasoning.

Step 6 -Spoon the beef mixture into the prepared baking dish.

Step 7 -Prepare the cornbread batter according to package directions.

Step 8 -Stir 1/2 of the crispy onions into the cornbread batter.

Step 9 -Spread the cornbread batter over the beef mixture.

Step 10 -Bake, uncovered, for 20 minutes.

Step 11 -Sprinkle the top of the bake with the remaining crispy onions and the cheese.

Step 12 -Bake until the cheese is melted and a toothpick inserted into the center of the cornbread comes out clean, about 3-5 minutes.

Step 13 -Serve.

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