Taco-Stuffed Upside Down Cornbread Recipe

ingredients

1 1/2 pound ground beef
1 cup water
1 package (1.25 ounce size) taco seasoning mix
1 can (4 ounce size) whole green chiles
1 large plum tomato, cut into 7 round slices
2 packages (8.5 ounce size) cornbread mix
1 can (15 ounce size) creamed corn
1 cup water
2 large eggs
2 cups shredded cheddar cheese

Garnish (Optional)
salsa (any flavor)
sour cream

directions

Preheat oven to 425 degrees F. Heavily grease 11-inch ovenproof, nonstick skillet.

Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.

Spread chilies apart and slice each chile lengthwise in half. Place chilies rib side up in starburst pattern in prepared skillet. Place tomato slices in circle between each chile tip; place one tomato slice in center of pan.

Combine cornbread mix, corn, water and eggs in large bowl; stir well. Spread half of batter on top of chilies and tomatoes; top with ground beef and cheese. Spread remaining batter over cheese.

Bake for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean. Invert skillet onto serving platter. Garnish as desired.

nutrition data

Nutritional data has not been calculated yet.