This is an easy casserole to prepare. It combines delicious
ORTEGA taco filling with chile and cheese cornbread.
1 pound ground beef
1 cup (1 small) chopped onion
3/4 cup ORTEGA® Thick & Chunky Salsa
1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix
1/4 cup water
1 cup whole-kernel corn
1/2 cup (2 1/4-ounce can) sliced ripe olives, drained
1 package (8 1/2 ounces) corn muffin mix
1 cup (4 ounces) SARGENTO® ChefStyle Shredded Mild Cheddar Cheese
1/2 cup (4-ounce can) ORTEGA® Diced Green Chiles
PREHEAT oven to 350 F.
COOK beef and onion until beef is browned; drain. Stir in salsa,
seasoning mix and water. Cook over low heat for 5 to 6 minutes
or until mixture thickens. Stir in corn and olives. Spoon into
8-inch-square baking dish.
PREPARE batter for corn muffin mix according to package directions.
Stir in cheese and chiles. Spread over meat mixture.
BAKE for 30 to 35 minutes or until crust is golden brown.
Makes 6 servings
This recipe used with permission from Ortega and www.ortega.com