Taco Cornbread Casserole
Taco Cornbread Casserole comes together in under one hour for a feast filled with the flavors of zesty Mexican spices, assorted melty cheeses, and fresh lettuce and tomato. This recipe is guaranteed to spice up your weekly meal routine and get the whole family excited about dinner again.
1 (8 ½ oz) package of cornbread/muffin mix
⅓ cup of milk
3 cups of cooked taco seasoned meat
1 can of black beans
1 (8 oz) cup of light sour cream
1 cup of colby jack, cheddar or mexican cheese. Shredded and divided
½ cup of chopped onion
1 medium chopped tomato
1 cup of shredded lettuce
1 can of sliced olives (optional)
Mix together the cornbread, egg and milk in a large bowl until well blended.
In an 8×8 sprayed pan, spread the mixture and bake for 15 minutes in a preheated oven to 350°.
Mix together the taco meat and beans and layer over the cornbread.
In a bowl, mix together the sour cream, ¾ cup of cheese and onion and spread over the meat mixture.
Bake for 20 to 25 more minutes.
Take out of the oven and top with tomatoes, lettuce and ¼ cup of cheese.