Cornbread Taco Bake
Ingredients:
7 ounce packet cornbread mix
1/2 cup milk
1 large egg
1 pound ground beef
3 Tablespoons taco seasoning (or 1 packet)
1/3 cup water
11 ounce can Mexicorn, drained
10 ounce can Rotel, drained
2 cups sour cream
2 cups shredded Mexican cheese blend (divided use)
1/2 cup chopped green onions
Optional Toppings:
Shredded lettuce
Sliced olives
Diced tomatoes
Taco sauce
Directions:
Preheat oven to 350°F (175°C). Spray a 9×9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray.
Combine cornbread mix, milk, and egg. Stir well.
Pour batter into the prepared baking dish and bake for about 15 minutes.
Meanwhile, cook and crumble ground beef until no longer pink; drain excess grease.
Add taco seasoning and water to the beef, and stir to combine.
Add Mexicorn and Rotel to the beef mixture. Stir well and simmer for a couple of minutes.
Once the cornbread is cooked, take it out of the oven, then cover with the ground beef mixture.
In a bowl, combine sour cream with one cup of shredded Mexican cheese blend and green onions.
Gently spread the sour cream mixture on top of the ground beef mixture.
Sprinkle the top with the remaining cup of shredded cheese.
Bake for about 25 minutes until heated through and cheese is melted.
Allow to cool for a few minutes. Slice and serve with optional toppings of shredded lettuce, sliced olives, diced tomatoes, and taco sauce.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Kcal: 420 kcal
Servings: 8 servings
