Friday, August 10, 2012

Cornbread Taco Bake

This is one of those "church potluck" recipes that makes my former chef husband chuckle. You know the ones...some sort of everything-mixed-together-casserole-something with Ritz cracker crumbs on top. Or french fried onions, which is what we have here. I tried this one for the first time tonight and I kinda love it. Could be partly because I've been sick all week (started getting a fever/dizzy on Monday and it's still not really much better - now my throat is sore - strep test negative), and this was really the first day that I managed to work up the energy to cook anything. And I'm glad I did. It really hit the spot. Kind of a comfort food thing. Damon said he liked it too. ;)


Recipe came you can't guess...a church cookbook. Specifically, from a lady named Doris Beals at the church my family attended when I was in high school. I vaguely remember her but unfortunately, I don't remember much about her. The recipe is yummy and pretty easy. If I can make it when I'm sick and exhausted, I'm pretty sure a normal person could knock it out of the park.

Notes: if I make it again, I will probably double the amount of cornbread batter and cover the whole dish. I don't really understand just spooning it around the outside edge. Wouldn't you want cornbread on all of it? Of course you would. Also, it says to use an 11x13 baking dish. I don't have that size (do they actually come in that size?); 9x13 worked great. Also, I may have sprinkled more cheese on top than the recipe calls for. Cheese makes everything better.

Cornbread Taco Bake

2 lbs. ground beef
1 pkg. taco seasoning
1/2 c. water
1 (12 oz) can yellow corn, drained
1/2 c. chopped red or green pepper
1 (15 oz) can tomato sauce
1 can french fried onions
1 c. grated cheese
1 pkg. corn muffin mix (or make your own)

Brown meat; drain. stir in taco seasoning, water, corn, pepper and tomato sauce. Pour in 11x13 baking dish. In separate bowl, prepare cornbread batter according to package directions; add 1/2 can onions to mix. Spoon mix around outer edge of casserole. Bake uncovered for 20 minutes at 400 degrees. Remove from oven. Top cornbread with cheese and remaining onions. Bake 2-3 minutes longer, until cheese melts.