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Tacos – Baked, not Fried February 16, 2010

Posted by Toy Lady in Cooking, Food, Freezer Meals.
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We’ve been  kinda-sorta thinking about having taco night soon, but you know what?    It’s a pain in the neck!  Tortillas and meat and shredded lettuce and cheese and chopped everything else and all those bowls and containers – taco night is a HUGE production, better saved for a special occasion.  Or at the very least, a day when we have nothing else to do.

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But you know how, once you get an idea like that in your head (tacos tacos tacos), and someone says it out loud (TACOS TACOS TACOS), well, sooner or later, it’s gotta happen.  I’m just saying.  So, in order to delay the inevitable, we decided to do our taco cornbread bake, a holdover from the meal prep days.  Now granted, it’s not tacos, not by a long shot, but still . . . worth the effort.

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Start with a pound and a quarter of ground beef.  Combine it with:

  • 1 6-oz. can tomato paste
  • 1 Tbsp. dried minced onion
  • 1 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt (kosher)
  • ½ tsp. cayenne
  • ½ tsp. dried oregano

PhotobucketPress the meat mixture evenly into a muffin tin – we used a 6-cup jumbo muffin tin, which worked well – don’t bother greasing the tin unless you’re using super-lean beef.

Stick the tin in a preheated 375° oven for 20-30 minutes – the meat should be mostly done when you pull it out.

Meanwhile, you’re going to want to start the cornbread topping.

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First combine your dry ingredients:

  • 2/3 c. flour
  • ½ c. cornmeal
  • 3 Tbsp. sugar
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt

Stir well and add 1 c. creamed corn, 1 egg and 1/4 c. sour cream.

PhotobucketOnce the meat portion of the show is just about done, pull it out of the oven and kick the temperature up to 400°.  And now for the fun part.  Take about a tablespoon or two of shredded cheddar and sprinkle it over each little meat cup – altogether, you’re going to want to use about half a cup.

What, you think I can call it taco bake and not have cheese?  Then divide the cornbread mixture evenly among the cups – it should just about fill them up.

PhotobucketStick the tray back in the oven and continue baking for about 20 minutes, or until it starts to get GBD – your corn muffin top will rise just about to the top of the tin.  When the cornbread is done, dinner is done.  How easy is that?

Well, except you really should make a salad or something green to go with it.

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We cooked up a pan of rice to go with this, and a nice salad is always in order.

It was a great Saturday night dinner, easy to throw together after a day of puttering around, and it put off that taco craving for a couple of weeks – what more can I ask for?

A printable version of the recipe is right here.

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Comments

1. Melinda - February 16, 2010

i’v done something like this before BUT mixed the cornbread in the meat mixture and cheese together ( i use colby jack and some times for the fun of it i add a small jar of green chili’s drained) i like it the boys like it but James does not so its a daddy out of town meal. we call it Mexican corn bread have not had that since December, for some reason it is a cold weather thing here ( i KNOW we don’t have cold here, but give me a break after 9 years i think this is cold with out the snow, btw how are YOU doing in all the crap, i mean snow?)

Hey, Melinda, I heard you folks had snow, too – Friday, there was actually snow on the ground in all 50 states is what they were saying on the news.

Actually, and surprisingly, the big storm that shut down everything missed us – we just have our “regular” amount of snow. They’re saying that Washington has gotten more snow this year than we have, which is unheard of! Though I must say, the longer they shut down DC, the better off the rest of us are. 😕


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