TACO-STUFFED UPSIDE DOWN CORNBREAD
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Heavily grease 11-inch ovenproof, nonstick skillet. Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened. Spread chilies apart and slice each chile lengthwise in half. Place chilies rib side up in starburst pattern in prepared skillet. Place tomato slices in circle between each chile tip; place one tomato slice in center of pan. Combine cornbread mix, corn, water and eggs in large bowl; stir well. Spread half of batter on top of chilies and tomatoes; top with ground beef and cheese. Spread remaining batter over cheese. Bake for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean. Invert skillet onto serving platter. Garnish as desired.
TACO-STUFFED CORNBREAD
Steps:
- Preheat oven 450 degrees F. Grease a 13- by 9-inch baking pan. Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.
- Combine cornbread mix, corn, water and eggs in large bowl. Spread half of batter in pan. Top with ground beef and cheese. Spread remaining batter over cheese. Spread chilies apart and slice each chili lengthwise in half. Top with chilies (rib side down) in starburst pattern. Place tomato slices in circle between each chili tip.
- Bake for 40 to 45 minutes or until wooden pick inserted in cornbread comes out clean.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CORNBREAD TACO BAKE CASSEROLE RECIPE
An easy and delicious Cornbread Taco Bake that is perfect for a busy weeknight dinner.
Provided by Camille Beckstrand
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Heat the olive oil in a medium skillet pan over medium-high heat and saute bell peppers for 2-3 minutes.
- Add the chicken, water, taco seasoning, corn, beans and tomato sauce to the pan and cook for about 5 minutes, stirring frequently. Remove from heat and set aside.
- Prepare the corn muffin mix according to the package instructions and stir half of the French fried onions into the batter.
- Pour the chicken mixture into the prepared dish and spread the cornbread batter on top.
- Bake for 20 minutes, or until the cornbread topping is golden brown.
- Top the casserole with the remaining onions and shredded cheese.
- Bake for another 3-5 minutes or until the cheese has melted.
- Remove the casserole from the oven and allow it to rest for a few minutes before serving.
Nutrition Facts : Calories 478 kcal, Carbohydrate 52 g, Protein 21 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 63 mg, Sodium 964 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 8 g, ServingSize 1 serving
UPSIDE-DOWN COWBOY CORNBREAD
Why settle for plain cornbread when you can make this beautiful, decadent version loaded with peppers, cheese and bacon?
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 10-inch cast-iron skillet, cook bacon over medium-low heat until just crispy. With slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off all but 1 tablespoon drippings; discard or reserve for another use.
- Place pepper rings in single layer in drippings in skillet, and cook 1 to 2 minutes or until peppers soften. Remove skillet from heat. Turn peppers, keeping in single layer.
- In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in reserved bacon, chiles, cheese and green onion whites.
- Gently pour batter over pepper rings. Bake 28 to 33 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
- Run knife around edge of cornbread. Let cornbread cool 10 minutes.
- Place plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges. Top with green onion greens.
Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g
CORNBREAD TACO BAKE
The cornbread and beef bake together in one casserole dish, making this entree convenient. This Mexican cornbread casserole is packed with tempting seasonings, and the cheese and onions make an attractive topping. -Vicki Good, Oscoda, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- 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 cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes. , Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.
Nutrition Facts : Calories 541 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1491mg sodium, Carbohydrate 48g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.
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- Preheat the oven to 400 degrees F. Place a large skillet over medium heat. Add the ground beef and taco seasoning. Break the ground beef into small pieces as it browns. Stir in the black beans and tomatoes. Simmer until most of liquid has reduced to a thick paste.
- Prepare the cornbread: Mix all the dry ingredients together in a bowl. Mix the wet ingredients together in another bowl. Stir the wet ingredients into the dry ingredients until almost combined. Mix in the corn and green chilies. Stirring until everything is just combined. Don't over mix.
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