You might not think you could lose weight while on a eating plan which includes taco-stuffed cornbread but it is achievable. It is pivotal to not eat taco-stuffed cornbread or other high calorie bread every day but in moderation.

As an example, I allow myself rich food one day per week. I eat a reduced calorie diet for 6 days of the week, say 1400 to 1800 calories each day, and then on the 7th day, I eat what I please – within moderation of course.

I have been eating like this for the last 4 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise routine or taken any pills or diet drinks. I have only been careful of what I eat on most days and then eat whatever I feel like one day a week.

I also find it makes things easier if you have professional support when trying to lose weight and for that I registered with the Biggest Loser club. They have numerous tools to help you monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat southwestern food. I never imagined|thought|believed I could lose 5 kilos while eating southwestern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some southwestern food, I suggest|advise|propose you make taco-stuffed cornbread which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Taco-Stuffed Cornbread

1 1/2 pounds lean ground beef
1 cup water
1 (1.25 ounce) package taco seasoning mix
2 (8 1/2 ounce) packages cornbread mix
1 (15 ounce) can creamed-style corn
1 cup water
2 large eggs
2 cups (8 ounces) shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chiles
1 or 2 plum tomatoes, cut into round slices
Salsa (optional)

Preheat oven to 400 degrees F. Heavily grease a 13 x 9-inch glass baking pan.

Brown ground beef in skillet; drain off fat. Stir in 1 cup water and taco seasoning mix. Bring to a boil. Reduce heat to low, stirring occasionally, and simmer for 5 to 6 minutes or until mixture slightly thickens and meat looks well seasoned.

Combine cornbread mix, creamed corn, 1 cup water and eggs in a mixing bowl. Stir well to mix everything together. Pour half of cornbread batter into prepared baking dish. Layer ground beef, then cheese on top of batter. Then spread remaining batter over cheese. Top with chiles and tomatoes arranged in an attractive pattern. Bake for 40 to 45 minutes or until cornbread is golden brown and cooked through.

Serve a square of the casserole with a spoonful of salsa.

Refrigerate leftovers and re-heat in a microwave until hot.

Serves 8 to 10.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.