This will give you something to “taco” about! Sorry, we can’t resist, but you really must “taco” chance on this Corny Taco Bake! Sorry, last one (probably). We’re just so excited about the tender cornbread topping and plenty of crunchy crispy fried onions plus some melty cheese all set over a bed of juicy, zesty taco meat on our plate. Who wouldn’t be excited about all of that? “Taco” walk on the wild side (okay, actual last one) with the Corny Taco Bake!
Ingredients
- 1 1/2 pounds ground beef
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (8-ounce) can tomato sauce
- 1/2 cup water
- 1/2 cup green bell pepper, chopped
- 1 (1-ounce) envelope taco seasoning
- 1 (8.5-ounce) package cornbread/muffin mix
- 1 (2.8-ounce) can crispy fried onions, divided
- 1/3 cup cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 2-quart baking dish.
Step 3 –In a large skillet, cook the beef over medium heat, while crumbling, until no longer pink, about 5-7 minutes.
Step 4 –Drain the excess fat from the skillet.
Step 5 –Stir the corn, the tomato sauce, the water, the green bell pepper, and the taco seasoning into the beef mixture.
Step 6 –Prepare the cornbread mix according to package directions.
Step 7 –Stir 1/2 of the crispy fried onions into the cornbread batter.
Step 8 –Spread the cornbread batter over the beef mixture.
Step 9 –Bake the beef mixture, uncovered, for 20 minutes.
Step 10 –Sprinkle the top of the bake with the cheese and the remaining crispy fried onions and bake until the cheese melts and a toothpick inserted into the cornbread layer comes out clean, about 3-5 minutes.
Step 11 –Serve.
