Taquito Corn Bread Squares
by Sylvia S.
1 egg1/3 cup milk
2 teaspoons olive oil
1 (8.5 oz.) package corn muffin mix
1 small carrot
6 José Olé® Shredded Steak Taquitos, thawed and chopped
1/2 teaspoon dried oregano
1 Roma tomato, seeded and chopped
2 heaping Tablespoons fresh chopped cilantro
1 cup finely shredded Mexican-style cheese blend
In a medium mixing bowl, combine egg, milk, and olive oil; stir in corn muffin mix. Shave carrot with a potato peeler into ribbons, then chop. Add carrot, Taquitos, and oregano to the mixture and combine. Place mixture into a greased 8x8-inch glass baking dish. Top with tomato, cilantro, and cheese. Bake at 350 degrees 25 to 30 minutes, or until bottom is golden brown.
6 servings