Cornbread Taco Bake

My husband loves Mexican food but I'm not a fan of it. But we both enjoy this recipe adapted from a Pampered Chef recipe.

1 pound lean ground beef
1 envelope taco seasoning mix
3/4 cup water
1 can chili (15.5 oz)
2 cups shredded Colby & Monterrey Jack cheese blend, divided
2 packages corn muffin mix (= 3 cups GF cornbread mix)
2 eggs
2/3 cup milk (use 1 cup if making with GF mix)
1 can corn, drained

Preheat oven to 375 degrees.
In a large skillet, cook ground beef over medium heat until beef is no longer pink; drain. Add taco seasoning and water. Let simmer for about 5 minutes. Stir in chili and 1 cup of the cheese.
In large bowl, mix together corn muffin mixes, eggs, and milk. Stir in corn and remaining cheese.
Spoon ground beef mixture evenly onto bottom of large stoneware bar pan. Top with cornbread mixture spreading evenly to edges of pan.
Bake 15-20 minutes or until golden brown. Cut into 12 squares.

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