MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Taco Cornbread Casserole
Categories: Beef, Breads, Chilies, Vegetables, Dairy
Yield: 8 servings
2 lb Ground beef
2 oz Taco seasoning (2 env)
29 oz Diced tomatoes (2 cans);
- drained
1 c Water
1 c Cooked rice
4 oz Can chopped green chilies
17 oz Cornbread/muffin mix
- (2 boxes)
8 3/4 oz Can whole kernel corn;
- drained
1 c Sour cream
2 c Corn chips
2 c Shredded Mexican cheese
- blend or Cheddar cheese;
- divided
2 1/4 oz Can sliced ripe olives;
- drained
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Lettuce; shredded
Tomatoes; chopped
Red onion; chopped
Set oven @ 400 F/205 C.
In a Dutch oven, cook beef over medium heat until no
longer pink, 8-10 minutes, breaking it into crumbles;
drain. Stir in taco seasoning. Add tomatoes, water, rice
and green chiles; heat through, stirring occasionally.
Meanwhile, prepare the cornbread mix according to
package directions; stir in corn. Pour half the batter
into a greased 13x9" baking dish. Layer with half the
meat mixture, all the sour cream, half the corn chips
and 1 cup cheese. Top with the remaining batter and meat
mixture, and the olives.
Bake, uncovered, until the cornbread is cooked through,
55-60 minutes. Sprinkle with remaining 1 cup corn chips
and 1 cup cheese; bake until cheese is melted, 3-5
minutes longer. If desired, serve with lettuce, tomatoes
and red onion.
Recipe by Lisa A. Paul, Terre Haute, Indiana
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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