HOLY moly it's Monday and I'm so behind I have some great recipes I made over the weekend but I can't get to the camera yet so I going to post 2 I tried last week. Both are great and went over well with the family, except Rick who is not a big fan of bread in his dish :). I tried two different cornbread recipes one was a hit the other not so much (Sorry Paula Dean but your's was the loser). Next time I make the 2nd Taco Bake I'll use this cornbread it will make it so much better!
Cornbread Winner!
Food Network
Ingredients
- 1 cup flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse grained salt
- 1 cup skim milk
- 1/4 cup canola or vegetable oil
- 1 large egg or 2 large egg whites, lightly beaten
Directions
Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.
Ain't She Crazy Blog
11/2 lb lean ground beef
1 pkg taco seasoning mix
1/2 C. water
1 can whole corn, drained
1/2 C. chopped green pepper
(I skipped this because I would never, in a million year put green pepper on a taco!)
1 8oz can of tomato sauce
1 pkg corn muffin mix (like Jiffy)
1 can french fried onions.
(I bought the only size I found and it was about twice what we needed. They must make smaller cans.)
1/2 C shredded Cheddar cheese
Brown the ground beef and drain the grease. I added some chopped onion to the ground beef as it cooked. Stir in the seasoning, water, corn, peppers and tomato sauce. Pour into a baking dish (I used a 9x13" pan, though she suggests something smaller like a 2 qt. casserole.) Prepare muffin mix as directed, except add in 1/2 the can of french fried onions. Spoon the mixture around the edges of the casserole. Bake, uncovered for 20 minutes at 400 degrees. Top with cheese and the rest of the onions and bake a few more minutes until it's all melted.
ALEXIS NOTES: I again out of taco seasoning used a chili packet, this one I used a different corn bread (that was my mistake it wasn't the best flavor, if I used the above one it would have been a tie), Next time I'd use the small can of onions also and I didn't have green pepper so I used a small can of green chilies.
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Corn Bread Taco Bake Winner (Just by a SMALL margin)
Debbi Does Dinner ... Healthy & Low Calorie
Taco Corn Bread Casserole
1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)
In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
Total calories = 3252 calories
ALEXIS NOTES: I made the corn bread mix (use the one on top the best), I used about low fat ground beef, didn't have taco seasoning so used chili :), skipped the onion, next time I'll add the corn!
Hope you all have a wonderful Monday and may enjoy one of these fine recipes :).
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