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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A very simple recipe with ingredients you probably already have on hand. I got the basics of this from 2 other tex-mex recipes... one from here #69933 and one from Hungry Girl. But then I added in things i had on hand. Ingredients:
1 lb ground beef |
4 tablespoons taco seasoning |
4 tablespoons taco sauce (i just used pace picante) |
1 onion, diced |
garlic powder |
salt and pepper |
0.5 (15 1/4 ounce) can whole kernel corn (or the whole can if you want) |
1 (10 ounce) can rotel diced tomatoes and green chilies |
3 dashes of crushed cayenne pepper (more or less to suit your taste) |
1 (8 1/2 ounce) box jiffy cornbread mix (or whatever kind you like) |
1/4 cup honey (if you like it sweet) |
Directions:
1. Brown the ground beef on the stove with the taco seasoning, taco sauce, onion, garlic powder and salt and pepper.
2. Once the beef is brown,drain and add in the corn and drain the Rotel diced tomatoes with chilies and add to the pan.
3. (If you like spicy foods, add in a few shakes of crushed cayenne pepper). Once all these have warmed together, take off the stove.
4. Preheat the oven to 400.
5. In a bowl, mix the jiffy cornbread mix as directed on the box. If desired, add about 1/4 cup of honey and mix completely.
6. Pour meat mixture in to a square, glass baking dish 8x8x2. Cover and spread cornbread on top of meat.
7. Cook for 15-20 minutes or until the cornbread is done and a golden brown color.
8. Serve with salsa and sour cream on the side.
9. (I like the sweet of the honey in the cornbread to go with the spicy of the meat).
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