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Taco-Stuffed Cornbread

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Recipe Ingredients

1 1/2 pounds lean ground beef
1 cup water
1 (1.25 ounce) package taco seasoning mix
2 (8 1/2 ounce) packages cornbread mix
1 (15 ounce) can creamed-style corn
1 cup water
2 large eggs
2 cups (8 ounces) shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chiles
1 or 2 plum tomatoes, cut into round slices
Salsa, optional

Cooking Procedures

Preheat oven to 400 degrees F. Heavily grease a 13 x 9-inch glass baking pan.

Brown ground beef in skillet; drain off fat. Stir in 1 cup water and taco seasoning mix. Bring to a boil. Reduce heat to low, stirring occasionally, and simmer for 5 to 6 minutes or until mixture slightly thickens and meat looks well seasoned.

Combine cornbread mix, creamed corn, 1 cup water and eggs in a mixing bowl. Stir well to mix everything together. Pour half of cornbread batter into glass baking dish. Layer ground beef, then cheese on top of batter. Then spread remaining batter over cheese. Top with chiles and tomatoes arranged in an attractive pattern. Bake for 40 to 45 minutes or until cornbread is golden brown and cooked through.

Serve a square of the casserole with a spoonful of salsa. Refrigerate leftovers and re-heat in a microwave until hot.

Serves 8 to 10. 
 
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Excerpt from the wayback cook-book collection:

m the fire, stirring all the while. Then add this to the soup, stirring also ; or, better, pour it into the soup-tureen, and add the soup to it while stirring. In using the whole egg we have the benefit of the white, which being largely albumen increases the nutritive value of the soup ; but in using the yolk merely, a velvety smoothness of the soup is attained, which is marred by the white of the egg. Therefore, you may choose between the two as you judge best. Whenever I take the yolk

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