Corn Bread Taco Bake

From Taste of Home



Ingredients:
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

Directions:
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 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.

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.

Comments:
Very simple, quick dish to put together. Kind of made a mess in the oven though - tomato sauce splattered as it baked. Guess who's cleaning the oven this weekend?

Anyway, good combination of textures. Adam preferred the top layer to the corn/beef mixture. I'd have to agree. There was some funky aftertaste going on. Not sure whether it was my ingredients or the preparation. Would probably try this again.