TACO-STUFFED UPSIDE DOWN CORNBREAD
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Heavily grease 11-inch ovenproof, nonstick skillet. 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. Spread chilies apart and slice each chile lengthwise in half. Place chilies rib side up in starburst pattern in prepared skillet. Place tomato slices in circle between each chile tip; place one tomato slice in center of pan. Combine cornbread mix, corn, water and eggs in large bowl; stir well. Spread half of batter on top of chilies and tomatoes; top with ground beef and cheese. Spread remaining batter over cheese. Bake for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean. Invert skillet onto serving platter. Garnish as desired.
UPSIDE-DOWN CORNBREAD CAKE
Provided by Sunny Anderson
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
- In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
- To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.
UPSIDE-DOWN COWBOY CORNBREAD
Why settle for plain cornbread when you can make this beautiful, decadent version loaded with peppers, cheese and bacon?
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 10-inch cast-iron skillet, cook bacon over medium-low heat until just crispy. With slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off all but 1 tablespoon drippings; discard or reserve for another use.
- Place pepper rings in single layer in drippings in skillet, and cook 1 to 2 minutes or until peppers soften. Remove skillet from heat. Turn peppers, keeping in single layer.
- In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in reserved bacon, chiles, cheese and green onion whites.
- Gently pour batter over pepper rings. Bake 28 to 33 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
- Run knife around edge of cornbread. Let cornbread cool 10 minutes.
- Place plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges. Top with green onion greens.
Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g
TACO CORNBREAD CASSEROLE
A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. -Lisa Paul, Terre Haute, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.
Nutrition Facts : Calories 817 calories, Fat 40g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 1982mg sodium, Carbohydrate 74g carbohydrate (20g sugars, Fiber 4g fiber), Protein 36g protein.
CORNBREAD TACO BAKE
The cornbread and beef bake together in one casserole dish, making this entree convenient. This Mexican cornbread casserole is packed with tempting seasonings, and the cheese and onions make an attractive topping. -Vicki Good, Oscoda, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish., Prepare cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes. , Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.
Nutrition Facts : Calories 541 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1491mg sodium, Carbohydrate 48g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.
TACO STUFFED SHELLS
Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!
Provided by JenniferLL
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 30.4 g, Cholesterol 60.5 mg, Fat 17.6 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 8.7 g, Sodium 956.7 mg, Sugar 3.3 g
UPSIDE-DOWN CHEESY ONION CORNBREAD
Want a beautiful and delicious bread to go along with holiday meals or even just weeknight soups? This cheesy, herbed sweet onion cornbread has got you covered!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
- In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don't fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
- In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
- Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
- Run knife around edge of cornbread. Let cornbread cool 10 minutes.
- Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.
Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g
TACO-STUFFED CORNBREAD
Steps:
- 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.
- 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.
- Bake for 40 to 45 minutes or until wooden pick inserted in cornbread comes out clean.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TACO-STUFFED UPSIDE DOWN CORNBREAD
A finalist in the 2002 Ortega® 'Create a Fiesta, Win a Siesta!' Recipe Contest, this dish was submitted by Robyn Oro of Raytown, Missouri. This recipe captures the distinct tastes of Southern and Mexican cooking. The cornbread provides a delicious, sweet foundation that complements the zesty taste of taco-seasoned ground beef and corn, while the outside of the dish features a starburst pattern of vibrant whole green chiles and sliced tomatoes.
Provided by Allrecipes Member
Yield 10
Number Of Ingredients 11
Steps:
- PREHEAT oven to 425 degrees F. Heavily grease 11-inch oven-proof, non-stick skillet.*
- 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.
- SPREAD chiles apart and slice each chile lengthwise in half. Place chiles rib side up in starburst pattern in prepared skillet. Place tomato slices in circle between each chile tip; place one tomato slice in center of pan.
- COMBINE cornbread mix, corn, water and eggs in large bowl; stir well. Spread half of batter on top of chiles and tomatoes; top with ground beef and cheese. Spread remaining batter over cheese.
- BAKE for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean. Immediately invert skillet onto serving platter. Garnish as desired.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 44.1 g, Cholesterol 120.1 mg, Fat 31.4 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 13.4 g, Sodium 1403.8 mg, Sugar 8 g
TACO CASSEROLE WITH CORNBREAD TOPPING
Yummy Mexican-inspired casserole. The meat mixture can be made ahead, so that, after work all all you have to do it put it in the dish, mix up the cornbread topping and bake!
Provided by BlueRidgeMama
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef and drain. Return to skillet, add onions & peppers and cook until vegetables are soft.
- Add corn, tomato sauce, corn and taco seasoning. Mix well and cook, over med about 15 minutes to reduce liquid.
- Spoon into baking dish and top with cheese.
- Mix cornmeal, flour baking powder and salt together in mixing bowl. Add egg and milk and then add butter and blend. Pour over meat mixture.
- Bake for 25 minutes at 375°F.
MEXICAN STUFFED CORNBREAD
One dish meal. Wonderful casserole that kids and adults both enjoy. Great when you want to feed a bunch of men!
Provided by Bethanna
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
- Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
- Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
- Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
- Top with remaining cornmeal mixture.
- Sprinkle remaining 1 cup cheese on top.
- Bake at 350 for one hour.
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