Saturday, July 20, 2013

Taco Cornbread Bake

I was hesitant about making this, even with the changes, but I'm glad I did!  Everyone loved it.  For me, anyway, it has just the right amount of zip.  I like spicy foods, but sometimes you don't want to need a gallon of water with your dinner!  And you can alter the amount of zip by the kind of salsa you use.  We always get medium, but you can go hotter or cooler.  If that's not hot enough, add a can of diced green chili peppers.

I really thought it would be bland, but the salsa does the job.  This can be halved, if you don't live with eating machines like I do.  Of course, I forgot to get a picture till it was almost gone...*sigh*  I'll get my head out of my butt one day, I swear!

Taco Cornbread Bake

2 pounds ground beef
1t. dry oregano
1 1/2 C. salsa
2 16 oz cans tomato sauce
2 cans corn, drained
2 boxes cornbread mix and the ingredients to make them
2 C. shredded cheddar

Heat oven to 375.
Brown beef with oregano.  Drain.  Add salsa, tomato sauce, corn, and 1 C. cheese.
Pour into a 9 x 13" baking pan.
Mix cornbread mix with required ingredients.  Pour over meat mixture and spread evenly.  Top with remaining cheese.
Bake 25-30 minutes.  Allow to rest at least 10 minutes before serving.

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