Dirty Gringo Taco Bake

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Gringo Taco Bake

A nice twist for Taco Tuesday and the kids will love especially if you substituting the cornbread for mash potatoes!
Prep Time15 mins
Cook Time45 mins
Total Time1 min
Course: dinner
Cuisine: American
Servings: 6 -8 servings
Author: Capt’n Ron

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