Mexican Cornbread Casserole

Mexican Cornbread Casserole

1 1/2 pounds ground beef 1 pkg. taco seasoning 1/2 cup water 1 can whole kernel corn, drained (12 oz) 1/2 cup chopped green bell pepper 1 can (8 oz) tomato sauce 1 pkg. (8.5 oz) corn muffin mix 1 can French fried onions (2.8 oz) 1/2 cup shredded sharp Cheddar cheese

Brown the beef and drain off fat. Stir in taco seasoning, water, corn, green bell pepper and tomato sauce. Pour into a 2 quart casserole. Prepare the corn muffin mix in another bowl according to pkg. directions. To this, add 1/2 can of French fried onions. Spoon corn muffin mix around outer edge of the casserole. Bake, uncovered, in a preheated 400 oven for 20 minutes. Top cornbread with cheese and remaining onions and bake 2 to 3 minutes more. Makes 6 servings. Source: Unknown

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