Why recepie famous for?
The cornbread and beef bake together in one casserole dish, making this entree convenient. This Mexican cornbread casserole is packed with tempting seasonings, and the cheese and onions make an attractive topping. —Vicki Good, Oscoda,
Ingredients
1-1/2 pounds ground beef1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup chopped green pepper
1 envelope taco seasoning
1 package (8-1/2 ounces) cornbread/muffin mix
1 can (2.8 ounces) french-fried onions, divided
1/3 cup Kerrygold shredded cheddar cheese
1/2 cup water
Instructions
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.
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