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!
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.
