Prep: 20 Mins Cook: 40 Mins
A finalist in the 2002 ORTEGA "Create a Fiesta, Win a Siesta!" Recipe Contest, this dish was submitted by Robyn Oro of Raytown, Missouri. This recipe captures the distinct tastes of Southern and Mexican cooking. The cornbread provides a delicious, sweet

Taco-Stuffed Upside Down Casserole

Ingredients

Directions

PREHEAT oven to 425°F. Heavily grease 11-inch oven-proof, non-stick 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 chiles apart and slice each chile lengthwise in half. Place chiles 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 chiles 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. Immediately invert skillet onto serving platter. Garnish as desired.


*ALTERNATIVE METHOD FOR 13 X 9-INCH BAKING PAN: Grease baking pan. Spread half of batter in pan; top with ground beef and cheese. Spread remaining batter over cheese. Top with chiles (rib side down) and tomatoes as above. Bake for 40 to 45 minutes or until wooden pick inserted in cornbread comes out clean.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.