Milkmaid's Recipe Box: Mexican (Taco) Casserole

Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Sunday, December 18, 2011

Mexican (Taco) Casserole

IF you like 'taco taste', you might like this-- otherwise, not so much!

INGREDIENTS:

2 pounds lean ground beef OR ground turkey
1/2 cup onion, chopped
1/4-1/2 cup green pepper, chopped

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1 package Taco Seasoning
1/2 cup water

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1 can (15 oz.) tomato sauce
2 cans (15 oz.) kernel corn, well drained
2 cans (15 oz.) diced tomatoes, well drained (with or without chilies)

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2 boxes Jiffy Corn Muffin Mix, mixed with egg and milk as directed on package.

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2/3 cup cheddar OR mozzarella cheese, shredded

DIRECTIONS:

Saute ground meat, onions and pepper together until meat is browned. Drain, and return to meat pan.
Add Taco seasoning and water. Simmer for about 15 minutes.
Stir in tomato sauce, corn, tomatoes.
Spread this complete mixture in a sprayed/greased 9x13x2-inch baking dish.
Mix cornbread as directed on package. Drop by spoonsful on top of casserole.
Bake at 400-degrees for 20 minutes.
Top with grated cheese and return to oven long enough to melt.

A 'plop' of sour cream goes well with this.

Serves 10-12.

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