"Microwave" Corn Bread Taco Bake – a delicious recipe with ground beef, taco, water, whole kernel corn, green pepper, tomato sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Microwave Directions:
2
Crumble ground beef into 8 x 12-inch microwave-safe dish.
3
Cook, covered, on High for 4 to 6 minutes or until beef is cooked.
4
Stir beef halfway through cooking time. Drain well.
5
Stir in taco seasoning, water, corn, green pepper and tomato sauce.
6
Prepare corn muffin mix according to package directions; stir in 1/2 can onions.
7
Spoon muffin batter around edge of beef mixture.
8
Cook, uncovered, on Medium (50% to 60%) for 7 to 9 minutes or until corn bread is nearly done.
9
Rotate dish halfway through cooking time.
10
Top corn bread with cheese and remaining onions; cook, uncovered, on High for 1 minute or until cheese melts.
11
Cover and let stand 10 minutes.
12
(Bread will finish baking during standing time.)
619
kcal
Calories
44
g
Fat
15
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 lb. ground beef, 1 (1 1/8 oz.) pkg. Durkee taco seasoning, 1/2 c. water, 1 (12 oz.) can whole kernel corn, drained, and more.
Yes, "Microwave" Corn Bread Taco Bake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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