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Cornbread Taco Bake
Food & Drink
f you are only serving two, you can easily freeze the leftovers for another night.
1 lb lean ground beef
1 envelope taco seasoning mix (any spice level, I use mild)
1 can (15.5oz) chili w/o beans
1 pkg. (8oz) shredded Colby & Monterrey jack cheese blend
2 pkgs. corn muffin mix
1 can (11oz) Mexican style corn, drained
Chopped Tomatoes (for topping)
Preheat oven to 375. In frying pan, cook beef and drain. Add in taco seasoning and cook according to package. Stir in chili and 1 cup of cheese. In mixing bowl, prepare corn muffin mix according to package directions. Stir in corn and remaining 1 cup of cheese. Spoon ground beef
mixture evenly onto bottom of a 10 x15 1/2 x 1" bar pan (cookie sheet). Top with cornbread mixture spreading evenly to edges of pan. Bake 15-20 minutes, or until top is golden brown. Cut into desired square size. Top with tomatoes, sour cream, and salsa if desired!