CORNBREAD TACO BAKE

Cornbread Taco Bake

1 1/2 pounds ground beef
1 package taco seasoning
1/2 cup water
1 (12 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (8 1/2 ounce) package corn muffin mix
1 (2.8 ounce) can Durkee French fried onions
1/3 cup (1 ounce) shredded Cheddar cheese

In skillet, brown meat; drain. Stir in taco seasoning, water, corn, pepper and tomato sauce. Pour into a 2-quart casserole.

In a separate bowl, prepare corn muffin mix according to directions except add 1/2 can of French fried onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered at 400 degrees F for 20 minutes. Top corn bread with cheese and remaining onions. Bake 2 to 3 minutes longer.

Makes 6 servings.