GROUND****Fiesta Taco Bake

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Very good for both. The first time I made it, I cooked it for 30 minutes then put the shredded cheese on top of the cornbread and the broiled it for a few minutes. That was good, but try adding the cheese to the cornbread itself next time to see if that's better.

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  • 6

Ingredients

  • TOPPING (PER EACH THIRD):
  • 1 tablespoon Olive Oil
  • 1 pound lean ground beef
  • 1 cup minced onion
  • 2 cloves garlic, minced
  • 1 medium jalapeno, finely minced
  • 3/4 cup Salsa of choice (I used White Corn/Black Bean)
  • 1 - 2 tablespoons homemade taco seasoning
  • 1/4 cup water
  • 1 cup canned or frozen whole kernel corn
  • 1/4 cup sliced ripe black olives, drained (1 small can)
  • 1 recipe corn bread for two
  • 1/3 cup shredded taco cheese blend
  • 2 tbsp. diced green chiles or pinch of chili powder to taste

Preparation

Step 1

* COOK beef, jalapeno, garlic and onion until in EVOO until beef is browned and crispy; drain and return to pot. Stir in salsa, seasoning mix and water. Cook over low heat for 5 to 6 minutes or until mixture thickens. Stir in corn and olives and set aside to cool.

* DIVIDE into three portions, freezing two. Spoon into individual baking dishes and top each with half of one recipe of corn bread for two.

* PREPARE batter for corn bread for two according to directions. Stir in cheese and chiles. Spread over meat mixture.

* PREHEAT oven to 350°F.

* BAKE for 30 to 35 minutes or until crust is golden brown.

*NUTRITION:*

Calories 393.6
Total Fat 19.3 g
Saturated Fat 5.7 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 3.0 g
Cholesterol 51.4 mg
Sodium 599.5 mg
Potassium 250.3 mg
Total Carbohydrate 38.1 g
Dietary Fiber 3.2 g
Sugars 7.0 g
Protein 20.1 g

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