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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Taco Cornbread Bake Recipe

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This recipe for Taco Cornbread Bake is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. ground beef, 1 pkg. taco seasoning, 1/2 c. water, 12 oz. can whole kernel corn, drained, 1/2 c. chopped green pepper, 8 oz. can tomato sauce, 8 1/2 pkg. corm muffin mix. 2 8 oz. cans durkee French fried onions, 1 c. shredded cheddar cheese.
Directions:
Directions:
Brown meat, drain, stir in taco seasoning, water, corn, pepper and tomato sauce. Pour into a 2 qt. casserole dish. In a separate bowl prepare corn muffin mix according to directions, except add 1/2 can of French fried onions. Scoop corn muffin mixture around the outer edges of casserole dish. Bake uncovered at 400º for 20 minutes. Top with cheese and remaining French fried onions. Bake 2-3 minutes more
Personal Notes:
Personal Notes:
Good Comfort Food!

 

 

 

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