CORNBREAD TACO BAKE
Ready in 12 minutes. 1 pkg. Durkee Taco Seasoning 1/2 c. water 1 (12 oz.)
can whole kernel corn, drained 1/2 c. chopped green pepper 1 (8 oz.) can tomato
sauce 1 (8 1/2 oz.) pkg. corn muffin mix 1 (2.8 oz.) can Durkee French Fried
Onions 1/3 c. shredded cheddar cheese
In skillet brown meat; drain. Stir in taco seasoning, water, corn, green
pepper and tomato sauce. Pour into 2 quart casserole. In a separate bowl,
prepare corn muffin mix according to the directions, except add 1/2 can Durkee
French Fried Onions. Spoon corn muffin mixture around outer edge of casserole.
Bake, uncovered at 400 degrees for 20 minutes. Top corn bread with cheese and
remaining onion, bake 2 to 3 minutes longer. Makes 6 servings.
MICROWAVE: Crumble beef in 2 quart casserole. Cook on high 4 to 5
minutes; stir halfway through cooking time. Drain well. Complete casserole as
directed above. Cook, uncovered on medium 9 minutes; turn halfway through
cooking time. Top with cheese and remaining onion. Cook on High 1 minute; let
stand, covered 10 minutes before serving.
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