Cornbread Taco Bake-Main Dish
When holiday casseroles have run their course, this hearty dish adds the post-holiday flavor we crave, the warmth we still need, and is loaded with indulgent comfort!
- One 7-ounce packet of cornbread mix
- ½ cup milk
- 1 large egg
- 1 pound ground beef
- 3 tablespoons McCormick taco seasoning or one packet
- ⅓ cup water
- 11-ounce can Mexicorn, drained
- 10-ounce can Rotel
- 2 cups sour cream
- 2 cups shredded Mexican cheese blend (divided use)
- ½ cup chopped green onions
- Shredded lettuce, sliced olives, diced tomatoes, and taco sauce as optional toppings
- Preheat oven to 350 degrees.
- Spray a 9″ x 9″ (or 2 ½ quart) baking dish with nonstick cooking spray.
- Combine cornbread mix with milk and egg. Stir well.
- Pour batter into prepared baking dish and bake for 15 minutes.
- Crumble and cook ground beef until no longer pink, drain excess grease.
- Stir in taco seasoning and ⅓ cup water, combining well.
- Add Mexicorn and Rotel. Stir well and simmer for 3-4 minutes,
- When cornbread is cooked, remove from oven and cover with ground beef mixture
- Combine sour cream, ONE cup of shredded cheese and green onions in a bowl.
- Gently spread the sour cream mixture on top of the ground beef mixture.
- Sprinkle the top with the remaining cup of shredded cheese.
- Bake for 25 minutes until heated through and cheese is melted.
- Allow to cool for a few minutes, then slice and serve.
- Add desired toppings.
Indian Fry Bread-Side
Regardless of your entree, this unique side will fill the gap and
the tummy with a taste to sink your teeth into! It's the perfect partner for a hot bowl of chili, soup, stew or will add warmth to a chilled salad!
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons powdered milk
- 1 1/2 cups warm water
- 1 cup shortening
- Extra flour for your hands
- Put flour, baking powder, salt, and powdered milk in a large mixing bowl.
- Mix in warm water to form dough.
- Cover hands in flour.
- Knead dough by hand until soft but not sticky.
- Cover with a cloth and let stand for 15 minutes.
- Shape dough into balls that are about 2 inches across.
- Flatten dough balls by patting and stretching the dough.
- Melt shortening about an inch deep in a frying pan until hot.
- Fry one side of dough until golden brown, then turn and fry the other side.
- Serve plain with a meal or top with honey, powdered sugar, etc. You can also make it savory by topping with cooked sausage or a fried egg etc.
Nothing is more American than apple pie, but this apple crisp adds the “mmmmm” that sets it apart and warms the soul!
- 1/2 cup SR flour
- 1/2 cup old fashioned oats
- 1/2 cup packed light-brown sugar
- 1/2 tsp ground cinnamon
- 1/3 cup butter, cold and cubed
- 2 lbs Granny Smith apples, peeled, cored and sliced
- 3 Tbsp butter, melted
- 2 Tbsp flour
- 3 Tbsp water
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- Vanilla ice cream and caramel sauce if desired
- Preheat oven to 375 degrees with oven rack one level below the center.
- Butter an 8 x 8-inch baking dish.
- In a mixing bowl whisk together 1/2 cup flour, oats, 1/2 cup brown sugar and 1/2 tsp cinnamon.
- Add diced butter and cut butter into dry mixture until it forms small crumbles.
- Place in refrigerator to chill.
- In a small mixing bowl, whisk together melted butter and flour until well blended.
- Mix in water, lemon juice, and vanilla.
- Stir in 1/4 cup brown sugar and 1 tsp cinnamon.
- Place apples in a large bowl and pour butter mixture over apples, tossing to evenly coat.
- Pour apple mixture into prepared baking dish and spread into an even layer.
- Remove topping from refrigerator and sprinkle crumbles evenly over apples.
- Bake approximately 35 minutes, until top is golden brown and apples are tender when pierced.
- Remove from oven and cool 10 minutes before serving.
- Serve warm with vanilla ice cream and caramel sauce, optional.