Cornbread Taco Bake

"A second place winner in the Country Woman Magazine."
 
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photo by CindiJ photo by CindiJ
photo by CindiJ
photo by CindiJ photo by CindiJ
photo by CindiJ photo by CindiJ
photo by CindiJ photo by CindiJ
Ready In:
45mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain.
  • Stir in the corn, tomato sauce, water, green pepper and taco seasoning; mix well.
  • Spoon into a greased 2-qt.
  • baking dish.
  • Prepare corn bread mix according to package directions for corn bread.
  • Stir in half the onions.
  • Spread over beef mixture.
  • Bake uncovered at 400 degrees for 20 minutes.
  • Sprinkle with cheese and remaining onions.
  • Bake 3-5 minutes longer or until cheese is melted and toothpick inserted into corn bread layer comes out clean.

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Reviews

  1. My SIL made this for us yesterday and we loved it! I know we will be making this recipe often! This will be a great recipe for church dinners, family reunions, etc. as it travels well. Thanks for sharing! I've made this so many times, I almost have the recipe memorized. I have changed a few things for our tastes - I use ground cumin (1 TBS) and 3/4 tsp. chili powder instead of the taco seasoning packets (for a no/low sodium dish), 1/2 cup chopped onion (added with the green pepper) and do it all in my cast iron skillet. No need to dirty an extra dish! Love this recipe! Thanks again!
     
  2. My nephew and I made this for dinner. I forgot to take the recipe with me to the store, and mistakenly bought rotel diced tomatoes instead of tomato sauce. I used the tomatoes, but left out the water. And as a personal preference, I left out the green pepper. I used jiffy corn meal mix. It was good, but had a sweet taste, I think due to the jiffy mix. I will make this again, but maybe try a different corn meal mix. Thank you for sharing yourrecipe. Mindi
     
  3. Yum! I also used honey-ish corn bread mix (Krusteaz low fat), but I actually like the undertone of sweetness to this dish. I will definitely be making this again.
     
  4. Yum! This was delicious and tasted really familiar - I didn't realize until I bit into it that my mother used to make this recipe! This is a definite keeper. I left out the corn and peppers, but otherwise followed the recipe...and will be doubling it next time!
     
  5. I used Jiffy cornbread mix and I was not crazy about the sweetness of this particular mix in contrast to the rest of the recipe. Also, it took longer to bake than suggested, about 10-15 minutes longer. The base of the recipe (meat, corn, etc) was tasty though.
     
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Tweaks

  1. My nephew and I made this for dinner. I forgot to take the recipe with me to the store, and mistakenly bought rotel diced tomatoes instead of tomato sauce. I used the tomatoes, but left out the water. And as a personal preference, I left out the green pepper. I used jiffy corn meal mix. It was good, but had a sweet taste, I think due to the jiffy mix. I will make this again, but maybe try a different corn meal mix. Thank you for sharing yourrecipe. Mindi
     

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