Taco-Stuffed Upside Down Cornbread Recipe

Ingredients <br>- 1 1/2 pounds ground beef <br>- 1 cup water <br>- 1 (1.25 ounce) package ORTEGA® Taco Seasoning mix <br>- 1 (4 ounce) can ORTEGA® Whole Green Chiles <br>- 1 large plum tomato, cut into 7 round slices <br>- 2 (8.5 ounce) packages cornbread mix <br>- 1 (15 ounce) can creamed corn <br>- 1 cup water <br>- 2 large eggs <br>- 2 cups shredded Cheddar cheese <br>- Garnish Suggestions: ORTEGA Salsa (any flavor), sour cream <br><p></p>Directions <br>step 1: PREHEAT oven to 425 degrees F. Heavily grease 11-inch oven-proof, non-stick skillet.* <br>step 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. <br>step 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. <br>step 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. <br>step 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. <br>

Ingredients
- 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

Directions
step 1: PREHEAT oven to 425 degrees F. Heavily grease 11-inch oven-proof, non-stick skillet.*
step 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.
step 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.
step 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.
step 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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