Taco Cornbread Cups
Corn and Ranch Chopped Salads
Ingredients
- 1 lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ¼ cup water
- 2 (8-oz) pkg corn muffin mix
- 1 cup shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 1 (16-oz) container fresh salsa
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet. Add taco seasoning and water; bring to a boil, reduce heat, and simmer until thickened.
- Prepare muffin mix according to package directions. Spoon 2 Tbsp cornbread batter into each cup of a greased 12-cup muffin tin. Top with beef mixture and remaining cornbread batter.
- Bake 15 minutes; sprinkle with cheese. Bake 5 minutes longer or until muffins are done. Serve with sour cream and salsa.
Side Dish Ingredients
- 1 (24-oz) pkg classic salad mix
- 1 (10-oz) pkg frozen roasted corn, thawed
- 1 cup shredded Cheddar cheese
- 1 (5-oz) pkg garlic-butter croutons
- ¾ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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- Matching Grocery List
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