Thursday, April 5, 2012

Taco Cornbread Casserole!

Can I just rave for a second about how absolutely amazing this was? It was so good and I love how customizable it is. Veges, no veges, meat, no meat, sour cream, no sour cream. Perfect for us! I found this recipe at Debby Does Dinner...

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 (I didn't use)
1 cup shredded lettuce
1 can sliced olives (I didn't use)

In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.  
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