Taco Casserole

Elaine Kilgore

"Cornbread meets taco mix! Delish!"
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45 m servings
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Original recipe yields 6 servings

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  1. Heat oven to 425 degrees. In a large skillet, cook beef over medium heat 6 minutes or until browned. Drain fat, if necessary. Stir in drained beans, tomatoes, and taco seasoning. Bring mixture to a boil over high heat. Cook 1 minute, Transfer to a greased 9x13 baking dish.
  2. Prepare cornbread according to package directions using eggs, milk and oil in the amounts shown on the ingredient list. Spoon cornbread onto taco mixture. Bake 20 minutes. Sprinkle top with cheese and continue baking 5 minutes or until cornbread is golden brown. Let cool 5 minutes before serving.


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