Corn Bread Taco Bake

  • Yield: 6 servings

When I need a fast meal for unexpected guests, I always use this recipe. I usually have the ingredients on hand. All I need to complete the meal is a big salad. It is enjoyed by all.


1pound ground beef
1package taco seasoning
1/2cup water
1 (12-ounce) can whole kernel corn, drained
1/2cup chopped green pepper
1 (8-ounce) can tomato sauce
1 (8 1/2-ounce) package corn muffin mix
1 (2.8-ounce) can french fried onions
1/3cup shredded sharp cheese


  1. Preheat oven to 400F.
  2. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce.
  3. Pour into a 7-by-12-inch glass dish or 2-quart casserole dish.
  4. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions.
  5. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping.
  6. Bake 2 to 3 minutes.

Tips From Our Test Kitchen: This recipe was quick to make and tasty. Try adding one 12-ounce can of kidney, chili, or black beans to add fiber and more flavor. One tablespoon each cumin and chili powder may be substituted for the taco seasoning. Also, several tablespoons of fresh, chopped cilantro add more flavor.

—Bettie  Wedlock, Maryville, MO

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 510
  • Fat 14g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2g
  • Cholesterol 90mg
  • Sodium 1470mg
  • Potassium 390mg
  • Carbohydrate 47g
  • Fiber 7g
  • Sugars 5g
  • Protein 23g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 30%
  • Calcium 15%
  • Iron 25%