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Cornbread Taco Pie
1-1/2 lb. ground beef
1 pkg. (1 1/8 oz.) taco seasoning
1/2 c. water
1 (12 oz.) can whole kernel corn, drained
1 chopped green pepper
1 (8 oz.) can tomato sauce
1 (8 1/2 oz.) pkg. corn muffin mix
1 (28 oz.) can Durkee French fried onions
1/3 c. (1 oz.) shredded cheese
In skillet, brown meat and drain. Stir in taco seasoning, water,
corn, green pepper and tomato sauce. Pour into 2 quart casserole. In
separate bowl, prepare muffin mix according to package, except add
1/2 cup French fried onions. Spoon muffin mix around outer edge of
casserole. Bake, uncovered at 400 degrees for 20 minutes. Remove
from oven. Top cornbread with cheese and remaining onions. Bake 2-3
minutes longer.
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