Mexican Cornbread Casserole
1 1/2 pounds ground beef
1 pkg. taco seasoning
1/2 cup water
1 can whole kernel corn, drained (12 oz)
1/2 cup chopped green bell pepper
1 can (8 oz) tomato sauce
1 pkg. (8.5 oz) corn muffin mix
1 can French fried onions (2.8 oz)
1/2 cup shredded sharp Cheddar cheese
Brown the beef and drain off fat. Stir in taco seasoning, water, corn, green
bell pepper and tomato sauce. Pour into a 2 quart casserole. Prepare the
corn muffin mix in another bowl according to pkg. directions. To this, add
1/2 can of French fried onions. Spoon corn muffin mix around outer edge of
the casserole. Bake, uncovered, in a preheated 400 oven for 20 minutes. Top
cornbread with cheese and remaining onions and bake 2 to 3 minutes more.
Makes 6 servings.
Source: Unknown
Delma
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