Taco Stuffed Upside Down Cornbread Recipes

CORNBREAD TACO BAKE

Cornbread Taco Bake image

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

Ingredients

1-1/2 pounds ground beef
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup water
1/2 cup chopped green pepper
1 envelope taco seasoning
1 package (8-1/2 ounces) cornbread/muffin mix
1 can (2.8 ounces) french-fried onions, divided
1/3 cup shredded cheddar cheese

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.

UPSIDE-DOWN COWBOY CORNBREAD

Upside-Down Cowboy Cornbread image

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

Ingredients

4 slices thick-sliced bacon, chopped (4 oz)
1 large red bell pepper, sliced into 1/4-inch rings
2 pouches Betty Crocker™ cornbread & muffin mix
2 eggs
1 cup milk
1 can (4.5 oz) Old El Paso™ diced green chiles
2 cups shredded Cheddar cheese (8 oz)
1 bunch sliced green onions, greens and whites separated (about 1/2 cup whites and 1/2 cup greens)

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

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