Cornbread Taco Bake

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

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish.
2. Prepare cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400u0b0 for 20 minutes.
3. Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.

ground beef, whole kernel corn, tomato sauce, water, green pepper, taco, mix, onions, cheddar cheese

Taken from www.tasteofhome.com/recipes/cornbread-taco-bake/ (may not work)