"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, December 14, 2015

Taco Bake

The recipe below has been modified some, I had to use what I had in the house.  I do not keep 12 oz. cans of anything... I used 15 oz. size even the tomato sauce.  I did use black beans because we do not like Kidney Beans, and I rinsed the beans before adding.  I did not have the Jiffy Corn muffin mix so I used the recipe off the round box of corn meal.  Serve with Salsa, sour cream or what ever makes those taste buds happy.  I did not have the canned fried onions so I chopped an onion and added it to the hamburger mix.

1 lb. ground beef
1 package taco seasoning
1/2 cup water
1 (12 oz) can whole kernel corn, drained
1 (12 oz.) can kidney beans
1/2 cup green pepper chopped
1 (8 oz.) can tomato sauce
1 (8.5 oz.) package corn muffin mix
1 (2.8 oz.) can French fried onions
1/3 cup sharp cheddar shredded

Heat oven to 400  .  Brown beef in skillet and drain.  Stir in taco seasoning, water, corn, beans, pepper and tomato sauce.

 Pour into a 7 x 12 inch glass dish or a 2 quart round casserole dish.  In bowl mix corn muffin mix according to package directions, then stir in one-half can onions.  Spoon corn muffin mixture around outer edge of casserole.

Bake uncovered for 20 minutes, remove from oven and sprinkle cheese and remaining onions on corn muffin topping.  Bake 2 to 3 minute longer.  Yields 8 servings.