Cornbread Taco Bake
1 1/2 pounds ground beef
1 package taco seasoning
1/2 cup water
1 (12 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (8 1/2 ounce) package corn muffin mix
1 (2.8 ounce) can Durkee French fried onions
1/3 cup (1 ounce) shredded Cheddar cheese
In skillet, brown meat; drain. Stir in taco seasoning, water, corn,
pepper and tomato sauce. Pour into a 2-quart casserole.
In a separate bowl, prepare corn muffin mix according to directions
except add 1/2 can of French fried onions. Spoon corn muffin mixture
around outer edge of casserole. Bake uncovered at 400 degrees F for
20 minutes. Top corn bread with cheese and remaining onions. Bake 2
to 3 minutes longer.
Makes 6 servings.