Taco-Stuffed Upside Down Cornbread Recipe

Taco-Stuffed Upside Down Cornbread Recipe

  • 1 1/2 pounds ground beef
  • 1 cup water
  • 1 (1.25 ounce) package ORTEGA® Taco Seasoning mix
  • 1 (4 ounce) can ORTEGA® Whole Green Chiles
  • 1 large plum tomato, cut into 7 round slices
  • 2 (8.5 ounce) packages cornbread mix
  • 1 (15 ounce) can creamed corn
  • 1 cup water
  • 2 large eggs
  • 2 cups shredded Cheddar cheese
  • Garnish Suggestions: ORTEGA Salsa (any flavor), sour cream
  1. PREHEAT oven to 425 degrees F. Heavily grease 11-inch oven-proof, non-stick skillet.
  2. BROWN beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.
  3. SPREAD chiles apart and slice each chile lengthwise in half. Place chiles rib side up in starburst pattern in prepared skillet. Place tomato slices in circle between each chile tip; place one tomato slice in center of pan.
  4. COMBINE cornbread mix, corn, water and eggs in large bowl; stir well. Spread half of batter on top of chiles and tomatoes; top with ground beef and cheese. Spread remaining batter over cheese.
  5. BAKE for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean. Immediately invert skillet onto serving platter. Garnish as desired.
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