Cornbread Taco Casserole

Ingredients

1 pound lean ground beef

1 tbsp olive oil

½ red bell pepper, diced

1 small onion diced

1 tsp garlic, minced

1 tsp chili powder

¼ tsp cayenne pepper

Salt and pepper to taste

1 cup salsa

½ cup frozen corn

1 cup or more of Mexican shredded cheese

Corn Bread:

¾ tsp salt

1 cup cornmeal, yellow or white

1 cup milk

½ tsp baking soda

2 eggs, beaten well

Preheat the oven to 425*

Heat the olive oil in the skillet.

Add in the bell pepper and the onion, saute until softened

Crumble and add in the ground beef and the spices

Cook until the ground beef is browned, about 7 minutes

Add in the corn, stirring to heat through

Drain the fat from the pan

Add approximately ¼ of the shredded cheese and mix well

Pour the meat into a 9×13 baking dish

Cover with a layer of the salsa

Combine the salt, baking soda and cornmeal in a bowl

Add milk and eggs and stir until it is well blended

Pour the cornmeal mix on the top of the salsa

Top with the remaining cheese

Bake until the top is browned, or about 30 minutes

Enjoy!

SERVING SIZE: 1