INGREDIENTS:

1 1/2 lb. ground beef
1 pkg. taco seasoning
1/2 c. water
1 (12 oz.) can whole kernel corn, drained
1/2 c. chopped green pepper
1 (8 oz.) can tomato sauce
1 (8 1/2 oz.) pkg. corn muffin mix
1 (2.8 oz.) can French fried onions
1/3 c. shredded Cheddar cheese

DIRECTIONS:

Brown meat; drain. Stir in taco seasoning, water, corn, green pepper, and tomato sauce. Pour into 2 quart casserole. In separate bowl, prepare muffin mix according to directions and add 1/2 can French fried onions. Spoon muffin mixture around outer edge of casserole.
Bake, uncovered, at 400 degrees for 20 minutes. Top corn bread with cheese and remaining onions, bake 2 to 3 minutes longer. Makes 6 servings.

INGREDIENTS:

1/2 lbs. ground meat
1 (1 1/8 oz.) pkg. taco seasoning
1/2 c. water
1 (12 oz.) can whole kernel corn (drained)
1/2 c. chopped green pepper
1 (8 oz.) can tomato sauce
1 (8 1/2 oz.) pkg. corn muffin mix
1 can French fried onion rings
1/3 c. shredded cheese

DIRECTIONS:

In a skillet brown meat; drain off extra fat. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into 2-quart casserole dish.
In a separate bowl prepare muffin mix according to package directions except add 1/2 can French fried onions. Spoon corn muffin mix around outer edge of casserole. Bake uncovered at 400 degrees for 20 minutes. Top corn bread with cheese and remaining onions. Serve with tossed green salad.

INGREDIENTS:

2 eggs
2 c. buttermilk
1 tsp. salt
2 c. corn meal
1 sm. can whole kernel corn
1 sm. can chopped green chili
Mild cheddar cheese

DIRECTIONS:

Beat eggs and gradually beat in next 3 ingredients. Spoon half the mixture into cake pan or iron skillet. Add corn, drained. Add can of chilies, spread over corn. Place slices of mild cheese over these ingredients. Spread remaining corn bread mixture over all. Bake at 350 degrees about 35 minutes.