Taco Corn Bread Casserole

by Sheryl

I followed the recipe as is and the result is this mouthwatering, and crazy delicious taco cornbread that everyone is raving about. My husband and kids loved it! I’ve read that it’s great with tortilla chips or Fritos corn chips too. I will try that soon and I’ll put some green chilis too just to add a little spice. I think this is a great recipe especially if you like Mexican as I do. It’s really easy to make, and can easily be reheated when you feel like eating again. My kids preferred their piece with sour cream on top which works great. This is another dish I’m planning to serve on game night, I’m sure everyone will love it. And I like the idea of adding some black beans, let’s see how it’ll turn out. I’m sure it’s going to be a hit.

Ingredients

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup Colby jack, cheddar or Mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn’t use)

How to make Taco Corn Bread Casserole

Step 1: Combine the cornbread, egg, and milk in a large bowl. Mix until blended.

Step 2: Spray an 8 x 8-inch pan with cooking spray.

Step 3: Pour and spread the cornbread mixture into the prepared pan.

Step 4: Place inside the oven and bake at 350 degrees for 15 minutes.

Step 5: Mix the taco meat and beans. Then, spread over the cornbread.

Step 6: In a bowl, combine the sour cream, 3/4 cup cheese, and onion. And spread over the meat mixture.

Step 7: Bake for another 20 to 25 minutes or until heated through and the cheese is melted.

Step 8: Garnish with tomato, lettuce, and the remaining cheese. Serve immediately. Enjoy!

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