Taco Stuffed Cornbread Recipes

Steps:

• Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.

Steps:

• Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
• Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
• Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
• Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
• Top with remaining cornmeal mixture.
• Sprinkle remaining 1 cup cheese on top.
• Bake at 350 for one hour.

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.

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.