Taco Stuffed Cornbread Food

CORNBREAD TACO BAKE

Steps:

• 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. Spoon into a greased 2-qt. baking dish., Prepare cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes. , Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.

MEXICAN STUFFED CORNBREAD

Steps:

• Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
• Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
• Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
• Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
• Top with remaining cornmeal mixture.
• Sprinkle remaining 1 cup cheese on top.
• Bake at 350 for one hour.

CORNBREAD TACO BAKE (+VIDEO)

Steps:

• Preheat oven to 350f degrees. Spray a 9" x 9" (or 2 1/2 quart) baking dish with nonstick cooking spray.
• Combine cornbread mix with milk and egg. Stir well.
• Pour batter into prepared baking dish and bake for about 15 minutes.
• Meanwhile, cook and crumble ground beef until no longer pink, drain excess grease.
• Then add in taco seasoning and 1/3 cup water and stir to combine.
• Then add in Mexicorn and Rotel. Stir well and simmer for a couple of minutes.
• Once cornbread is cooked, take out of oven, then cover with ground beef mixture.
• Next, combine sour cream, ONE cup of shredded cheese and green onion in a bowl.
• Gently spread the sour cream mixture on top of the ground beef mixture.
• Sprinkle the top with the remaining cup of shredded cheese.
• Bake for about 25 minutes until heated through and cheese is melted.
• Allow to cool for a few minutes. Slice and serve.

TACO-STUFFED CORNBREAD

Steps:

• Preheat oven 450 degrees F. Grease a 13- by 9-inch baking pan. Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.
• Combine cornbread mix, corn, water and eggs in large bowl. Spread half of batter in pan. Top with ground beef and cheese. Spread remaining batter over cheese. Spread chilies apart and slice each chili lengthwise in half. Top with chilies (rib side down) in starburst pattern. Place tomato slices in circle between each chili tip.
• Bake for 40 to 45 minutes or until wooden pick inserted in cornbread comes out clean.