Gringo Taco Bake
A nice twist for Taco Tuesday and the kids will love especially if you substituting the cornbread for mash potatoes!
Servings: 6 -8 servings
Ingredients
- 2 Boxes Jiffy Corn Muffin Mix
- 2 Large Egg
- 2/3 cup Milk
- 1/2 cup Butter
- Sour cream
- 1 Can cream corn drained
- 1 1/2 lb Ground Beef
- 2 TBS DIRTY GRINGO
- 1 TBS Taco seasoning
- 1 Can Green Chilies drained save liquid
- Water /chilie mixture make 1/3 cup
- 2 Clove garlic minced
- 1/4 Small green pepper diced
- 1/4 Small yellow onion diced
- 1 Can of whole kernel corn
- 3/4 Cup Mexican Cheese Blend
Instructions
- 1. Mix up cornbread mixes per box instructions, mix in corn, set aside
- 2. Preheat over to 350* degrees
- 3. Spray a 9×13 baking dish
- 4. In a frying pan brown ground beef with chilies, garlic, onions, peppers. Drain off fat,
- 5. Add the Dirty Gringo and taco seasoning and water/ chilie liquid mixture.. Adjust to taste
- 6. Cook until liquid evaporates, set a side.
- 7. Now start layering
- 8. Spoon ground beef in bottom of baking dish
- 9. Next layer whole kernel corn
- 10. Next layer sprinkle 1/2 cup cheese
- 11. Next stir cornbread mixture and then spoon on top of meat and corn
- 12. Place in oven, bake 45 minutes or until cornbread is baked all through
- 13. Remove from oven, sprinkle with leftover cheese, let cool 5 minutes
- 14. Serve with a dollop of sour cream
- Note: Substitute 12 Servings instant mash potatoes for cornbread, bake 30 minutes