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cornmeal mayonnaise milk butter eggs tomatoes ground beef taco water onion garlic cream of mushroom soup cheese beef stock
Viewed: 56 - Published at: 7 years agoIngredients
- 2 12 cups cornmeal
- 1 tablespoon mayonnaise
- 1 cup milk
- 1 cup butter, softened
- 5 eggs
- 1 (10 ounce) can Rotel Tomatoes
- 1 lb ground beef
- 14 cup taco seasoning
- 23 cup water
- 1 small onion, chopped
- 1 teaspoon garlic, minced
- 1 (10 ounce) can cream of mushroom soup
- 2 cups pre-shredded cheese, fiesta blend
- 2 cups beef stock
Method
- corn bread: mix cornmeal, mayo, milk, 1 stick of butter, and 1 egg together.
- you may have to add some milk or not use the full cup, I generally just "eyeball" it till its the right consistency for cornbread.
- bake at 400 for approximately 30mins or until done all the way through.
- check with a toothpick to make sure.
- beef mixture: mix ground beef, chopped onion, and minced garlic together and cook over med/high heat until done.
- drain throughly and return to pan.
- add taco seasoning and water.
- mix well and simmer over low heat for 20 mins or until water cooks down.
- dressing: allow cornbread to cool.
- crumble cornbread thouroghly in a large mixing bowl.
- add rotel tomatoes, taco beef mixture, cream of mushroom soup, shredded fiesta cheese, 1 stick of butter, and 4 eggs.
- mix well and start adding beef broth until mixture reaches a slightly soupy consistency.
- you may use 2 cups, you may not.
- again just "eyeball" it.
- pour mixture into a greased pyrex dish and bake at 375 for about 45 mins to an hour.
- It may take more or less, just check with a toothpick to make sure its done.
