CORNBREAD TACO BAKE | COUNTRY COOKIN' & MORE VLOG скачать в хорошем качестве

CORNBREAD TACO BAKE | COUNTRY COOKIN' & MORE VLOG

Hey family!! In today's video we're making a new recipe, Cornbread Taco Bake! We also talk about my sad banana pepper plant and there's a lot of creature power action! 🤣 Cornbread Taco Bake: https://www.thecountrycook.net/cornbr... NOTE: I doubled some of the ingredients in this video, this is the original recipe. Ingredients: For the cornbread: NOTE: I just made the regular cornbread mixture that I always make. 👍😁 1 (7 oz) packet cornbread mix ½ cup milk 1 egg For the meat mixture: 1 pound ground beef 3 tablespoon taco seasoning (or 1 packet) ⅓ cup water 1 (11 oz) can corn drained 1 (10 oz) can Rotel drained 2 cups sour cream 2 cups shredded Mexican cheese blend (divided use) NOTE: I just used cheddar. ½ cup chopped green onions NOTE: I used onion powder Instructions: Preheat oven to 350f 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 about 15 minutes. Meanwhile, cook and crumble ground beef until no longer pink, drain excess grease. Then add in taco seasoning and ⅓ cup water and stir to combine. Then add in corn and Rotel. Stir well and simmer for a couple of minutes. Once cornbread is cooked, take out of oven, then cover with ground beef mixture. Next, combine sour cream, ONE cup of shredded cheese and green onion 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 about 25 minutes until heated through and cheese is melted. Allow to cool for a few minutes. Slice and serve.