Title: Corn Bread Taco Bake
Categories: Main
Yield: 1 Servings
| 1 1/2 | lb | Ground beef |
| 1 | pk | Durkee taco seasoning |
| 1/2 | c | Water |
| 1 | cn | Whole kernal corn, drained |
| | | 12 oz. size |
| 1/2 | c | Green pepper, chopped |
| 1 | cn | Tomato sauce 8 oz. |
| 1 | pk | Corn muffin mix 8 1/2 oz. |
| 1 | cn | Durkee French fried onions |
| | | 2.8 oz. size |
| 1/3 | c | Cheddar cheese, shredded 1oz |
Brown meat; drain. Stir in next 5 ingredients; pour into a 8x12 inch baking
dish. Prepare corn muffin mix according to package directions, except add
1/2 can French Fried onions. Spoon around outer edge of casserole. Bake,
uncovered, at 400 degrees for 20 minutes. Top with remaining onions and
cheese. Bake for 2 to 3 minutes longer. Randy Rigg