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Taco-Stuffed Cornbread
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Taco-Stuffed Cornbread

1 Hr(s) 40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 lb ground beef
1 cup water
1 pkg (1.25 oz.) taco seasoning mix
2 pkg (8 1/2 oz. each) cornbread mix
1 can (15 oz.) creamed corn
1 cup water
2 large eggs
2 cups (8 oz. each) shredded cheddar cheese
1 can (4 oz.) whole chiles
1 lrg. plum tomato, cut in 7 round slices
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Let's Make It
1
Preheat oven 450 degrees F. Grease a 13- by 9-inch baking pan. Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.
2
Combine cornbread mix, corn, water and eggs in large bowl. Spread half of batter in pan. Top with ground beef and cheese. Spread remaining batter over cheese. Spread chilies apart and slice each chili lengthwise in half. Top with chilies (rib side down) in starburst pattern. Place tomato slices in circle between each chili tip.
3
Bake for 40 to 45 minutes or until wooden pick inserted in cornbread comes out clean.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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