Taco-Stuffed Upside-Down Cornbread2005-12-11
- Course: Main Dishes
- Yield : 1
- Servings : 8
- Prep Time : 20m
- Cook Time : 35m
- Ready In : 55m
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This dish is an easy one-dish meal and also makes a great presentation if you want to impress someone special with your cooking skills!
- 1 pound ground beef plus 1 teaspoon Cajun seasoning
- 1 cup water
- 1 package taco seasoning
- 1 (4 oz) can green chilies
- 1 large plum tomato, cut into 7 round slices
- 2 (8.5 oz) packages cornbread
- 1 (15 oz) can creamed corn
- 1 cup water
- 2 large eggs
- 2 cups shredded cheese
Preheat oven to 425 degrees. Heavily grease an 11-inch oven-proof, nonstick skillet.
Brown beef and drain. Stir in water and seasoning mix and 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 chili lengthwise in half. Place chilies rib side up in starburst pattern on prepared skillet. Place tomato slices in the circle between each chili tip. Place one tomato slice in center of pan. Combine cornbread mix, corn, water and eggs in large bowl and stir well. Spread half of batter on top of chilies and tomatoes and 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 with salsa or sour cream.