CORN BREAD TACO BAKE

CORN BREAD TACO BAKE

1-1/2 lbs. ground beef
1 can (15-1/4-oz.) whole kernel corn, drained
1 can (8-oz.) tomato sauce
½ cup water
½ cup chopped green pepper
1 envelope taco seasoning
1 package (8-1/2-oz.) corn bread/muffin mix
1 can (2.8-oz.) french-fried onions, divided
1/3 cup shredded cheddar cheese

In a large skillet, cook over medium heat until no longer pink; drain. Stir in corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-quart baking dish.

Prepare corn bread mix according to package directions for corn bread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400^ for 20 minutes.

Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean.

Yield: 6 servings.