Cornbread Taco Bake

1 1/2 pounds ground beef
1 package taco seasoning
1/2 cup water
1 (12 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (8 1/2 ounce) package corn muffin mix
1 (2.8 ounce) can Durkee French fried onions
1/3 cup (1 ounce) shredded Cheddar cheese

In skillet, brown meat; drain. Stir in taco seasoning, water, corn, pepper
and tomato sauce. Pour into a 2-quart casserole. In a separate bowl,
prepare corn muffin mix according to directions except add 1/2 can of
French fried onions. Spoon corn muffin mixture around outer edge of
casserole. Bake uncovered at 400 degrees F for 20 minutes. Top corn bread
with cheese and remaining onions. Bake 2 to 3 minutes longer.
Makes 6 servings.

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