TACO CASSEROLE
6 servings,

4 Tbsp Old El Paso Taco Seasoning Mix
1 cup Kraft 2% Milk Natural cheese Finely Shredded Sharp Cheddar Cheese
1/3 cup 1% low-fat milk
1 large egg(s)
3/4 cup salsa
1 cup yellow corn (I used frozen)
1 medium onion(s)
1/2 cup water
1 cup canned pinto beans
9 oz Jiffy cornbread mix
1 pound uncooked lean ground beef (96/4) oz Pace Diced green chilies

1. Preheat oven to 350º. 2. Brown ground beef and onion until done. Drain and rinse with hot water. Add salsa, water and taco seasoning mix (1 package = about 4 TBSP) and cook on medium heat until thickened. Add corn and pinto beans and pour into an 8 or 9 inches square pan. 3. Prepare small package of cornbread mix ( I use Jiffy brand according to directions using 1 egg and 1/3 cup of milk. Add shredded cheddar cheese and chopped green chilies. Pour over meat mixture and bake for 30 - 35 minutes or until topping is golden brown. (8)