Taco Topped Cornbread Waffle Recipes

TACO-TOPPED CORNBREAD WAFFLE

Steps:

• Whisk egg, milk and butter in medium bowl until blended. Add corn muffin mix; stir just until blended. Set aside.
• Cook beef with taco seasoning mix as directed on package.
• Spray electric waffle iron with cooking spray. Heat waffle iron. Pour corn muffin batter into waffle iron as directed by manufacturer; close lid quickly. Cook 4 min. or until waffle is crisp and golden. (Do not open iron until waffle is done.) When waffle is done, remove with fork. Repeat with remaining batter.
• Top warm waffles with beef and remaining ingredients before serving.

CORNBREAD WAFFLES WITH CHILI RECIPE BY TASTY

Steps:

• Grease a waffle iron with melted butter or nonstick spray. Set the heat to medium.
• In a large bowl, whisk together the melted butter, milk, vinegar, sugar, and egg. Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper and whisk to incorporate. Fold in the cheddar cheese with a rubber spatula.
• Pour 1 scant cup (260 G) of batter onto the waffle iron and cook until golden brown, about 5 minutes. Repeat with the remaining batter.
• Serve the waffles warm and topped with chili, more cheddar cheese, sour cream, and green onions.
• Enjoy!

CORNBREAD TACO BAKE CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
• Heat the olive oil in a medium skillet pan over medium-high heat and saute bell peppers for 2-3 minutes.
• Add the chicken, water, taco seasoning, corn, beans and tomato sauce to the pan and cook for about 5 minutes, stirring frequently. Remove from heat and set aside.
• Prepare the corn muffin mix according to the package instructions and stir half of the French fried onions into the batter.
• Pour the chicken mixture into the prepared dish and spread the cornbread batter on top.
• Bake for 20 minutes, or until the cornbread topping is golden brown.
• Top the casserole with the remaining onions and shredded cheese.
• Bake for another 3-5 minutes or until the cheese has melted.
• Remove the casserole from the oven and allow it to rest for a few minutes before serving.

TACO CASSEROLE WITH CORNBREAD TOPPING

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.

CHILI-TOPPED CORNBREAD WAFFLES

Steps:

• Preheat waffle maker. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs, milk and oil until blended. Add to dry ingredients; stir just until moistened. Bake waffles according to manufacturer's directions until golden brown., Serve with chili and toppings of your choice.

TASTY CORNBREAD TACO BAKE

Steps:

• After cooking and draining the ground beef, add the onions, tomato sauce, corn, water, and taco seasoning.
• Spoon into a greased 2 1/2 quart baking dish.
• Prepare the corn bread according to the package directions. Pour over the beef mixture.
• Bake uncovered at 400 degrees for 20 minutes or until the cornbread is done.
• Top with cheese and bake 5 more minutes to melt the cheese.
• Enjoy!

CORNBREAD TACO BAKE

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.

TACO-TOPPED CORNMEAL PANCAKES

Steps:

• Prepare taco filling: Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Add condensed soup, ketchup, soy sauce, seasoned salt, oregano, basil, garlic powder, parsley flakes, and paprika; cook until heated through, about 3 minutes.
• While the taco filling is cooking, prepare pancake batter: Pulse cornmeal in the bowl of a food processor until finely ground (like flour). Transfer to a large bowl and mix with milk, flour, melted butter, and salt.
• Heat oil in a large skillet over medium heat. Drop 1/2 cup batter per pancake onto the hot skillet. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden brown, about 3 more minutes.
• Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.