Corn Bread Taco Bake Recipe
- 1-1/2 pounds ground beef
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1/2 cup chopped green pepper
- 1 envelope taco seasoning
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 can (2.8 ounces) french-fried onions, divided
- 1/3 cup shredded cheddar cheese
- 1. 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.
- 2. Prepare corn bread mix according to package directions for corn bread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
- 3. Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean. Yield: 6 servings.
1 serving (1 piece) equals 575 calories, 27 g fat (10 g saturated fat), 91 mg cholesterol, 1,443 mg sodium, 50 g carbohydrate, 2 g fiber, 29 g protein.
Reviews for Corn Bread Taco Bake
"We LIKE it."
"It's good like written but a couple picky family members didn't want the onions in the cornbread. lol. I made it again but made my chili recipe and topped it with the Corn Muffin Mix. Hubby loved that! My chili is more like a Taco chili so it had the Mexican touch. JGa2595176, as you suggested, I like the crunch of tortilla chips or Fritos corn chips as well."
"Made this tonight and it was very good! I added a 4 ounce can of green chiles to add a little spice, but that is the only change I made. I also like the idea of adding black beans. Will try that the next time. I will be making this again and again."
"nice change from tacos!"
"As a volunteer food editor I read through the reviews before preparing. Glad I did! At the suggestion of another reviewer I added a can of black beans. This made a very large dish that easily fead a house full of hungry teenagers. Plus, easily reheated for late-comers. For dessert we had ToH recipe for Cinnamon Cream Cheese Squares. A perfect evening!"
"Really easy to make. I used only 1/2 a green pepper as they sometimes overtake flavor. I did however add a small can of sliced black olives and chopped green chilies. Also, I'm sure I added more cheese to the top than necessary. I think these additions are probably why I avoided the dry problem some other reviewers had. The sweet corm bread and spicy meat went very well together. I probably won't make it monthly, but it will go on the comfort food list with tater tot casserole and others."
"SO easy to make, and I even tried a vegetarian version! I made a short little blog post about it, here: http://sisfor-samantha.blogspot.com/2014/05/mexican-cornbread-bake-great-pantry-dish.html I ran out of sour cream, or else that would've been SO yummy paired with this! Next time I'll try it with beef, but I'm looking forward to trying it with chicken, too!"
"Made many times very tasty and easy to make."
"Made this recipe exactly as stated. It was a little spicy to our liking, however, after putting a dollop of sour cream on top it cut the spicy taste a bit. I have other recipes that call for the taco seasoning mix and I usually don't use the whole packet. Also, thought it was a little dry. Would have liked a little more moisture. May experiment with a smaller, deeper dish so the mixture is not so spread out and may not dry out as much."
"I didn't have any of the french fried onions on hand so I used chopped green onions in the cornbread mix and on top with the cheddar cheese. Yummo!!"
"Very good recipe! Next time I make it I will make a little extra of the meat/sauce mix to serve with it as it does tend to be a little dry if reheating. Still, tasty addition to our normal meal rotation."
"Made this a couple weeks ago. Everyone in my family loved it. Making it again tonight."
"My whole family liked this. I did make a variation though. I omitted the green peppers and added a can of black beans (rinsed) to stretch it a bit. It fit into a 9x13 pan nicely. I also did not put the french onions on top after it had baked. I will save the other half can for the next time I make it since they are pricey."
"My husband and I enjoyed this VERY much! We liked how it had the spices from the taco seasoning then you have the sweetness from the cornbread and that they go together so well. As others said it is VERY easy to make and it is something I will make during the week when I have limited time to make a nice dinner. This is GREAT and would recommend it to any of my family or friends looking for something different to eat! Will definitely make again! Thanks for the Wonderful recipe!"
"My husband and I thought this was a very tasty dish. It is simple to assemble & cooks up quickly. My only suggestion would be to really check to make sure the cornbread is cooked all the way through. I didn't do this, as it looked to be done, and found that portions of the cornbread topping were NOT fully cooked. We ate around it and enjoyed it nonetheless. We too omitted the onions, as I am not a fan. Will make again..."
"We love this recipe. I make my own taco seasoning mix using individual spices. I use more cumin, chili powder and crushed pepper. I leave out the french-fried onions when I make it. (It seems like they are too pricey and never go on sale.)"
"This recipe was very good whole family liked it. I made a few changes. I added an onion when I browned the beef. Also added a can of black beans drained and substituted canned green chiles for the green pepper. Will definitely make it again!"
"This meal was very good, and very simple to make, not alot of time!! Will deffinitely make again!!"