Try this Corn Bread Taco Bake recipe, or contribute your own.
Suggest a better descriptionBrown meat; drain. Stir in next 5 ingredients; pour into a 8x12 inch baking dish. Prepare corn muffin mix according to package directions, except add 1/2 can French Fried onions. Spoon around outer edge of casserole. Bake, uncovered, at 400 degrees for 20 minutes. Top with remaining onions and cheese. Bake for 2 to 3 minutes longer. Randy Rigg
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Serving Size: 1 Serving (2376g) | ||
Recipe Makes: 1 | ||
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Calories: 5372 | ||
Calories from Fat: 3495 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 388.4g | 518 % | |
Saturated Fat 144g | 720 % | |
Monounsaturated Fat 134.2g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 1207.3mg | 371 % | |
Sodium 4659.1mg | 161 % | |
Potassium 5295.8mg | 139 % | |
Total Carbohydrate 209.8g | 62 % | |
Dietary Fiber 19.1g | 76 % | |
Sugars, other 190.8g | ||
Protein 255.5g | 365 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5372
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