Taco Cornbread Casserole

You’ll need:

1 (8 ½ oz) package of cornbread/muffin mix.
1 egg.
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).


How to:

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°.

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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.

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Take out of the oven and top with tomatoes, lettuce and ¼ cup of cheese.

Bonne Appétit!

Simple, easy and delicious! As you can see, I didn’t use the olives, but you can if you like. This is a very rich dish so be aware!