Edinburgh
1-1/2 lbs ground chuck
1 pkg (or 1 heaping TB) taco seasoning
2 TB dried cilantro (approx.)
1 can (12oz) whole kernal corn, drained
1/2 c. chopped green pepper (optional)
1 can (8oz) tomato sauce1 pkg corn muffin mix, plus ingredients to prepare mix
1 can (2.8oz) French's French Fried Onions
1/2 c. shredded cheddar or Co-Jack cheese
~Preheat oven to 400*.
~In large skillet, brown ground beef; just before it's browned all the way through add about 1 TB dried cilantro; cook through & drain grease.
~Stir in taco seasoning, water, corn, more cilantro to taste, tomato sauce (& green pepper, optional - I don't use it); pour mixture into 2-qt casserole.
~In a small bowl, prepare corn muffin mix according to pkg directions; stir in 1/2 can of French's onions.
~Spoon batter around edge of beef mixture.
~Bake, UNcovered at 400* for 20 minutes.
~Top corn bread w/shredded cheese & remaining onions; bake, UNcovered, 1-3 minutes more.
~Serves 4-6.
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Thank you for visiting Sea Cottage...and yes, we do call our wee cottage camper 'the pearl' like Jack Sparrow! This is my first year of not homeschooling after 15yrs of homeschooling. A year of transition. I miss it alot, but am thankful I have been able to remain home full time...mothering, cottage-keeping, gardening, praying, and exploring the nature trails with my faithful companion Bella Bleu.
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