Taco Corn Bread Casserole
in Beans, Bread, Casseroles, Cheese, Cornbread, Entree, Mexican, Monterey Jack, Olives, Sour cream, Tomatoes on Thursday, September 1, 2011
The other day when visiting Debbi’s blog, she had posted this recipe and I knew I would be trying it soon. I love corn bread and Mexican food also but combining the two ~ heavenly!
So, this was dinner last night and it was delicious! Bill and I both fell for it and I will definitely be making it again. Debbi made it with ground turkey. I am not much of a fan of turkey, except at Thanksgiving time; therefore, I cooked this great recipe up with lean ground beef. Then before serving, I dusted it with chili powder.
This is seriously good as Debbi says and easy too! Give it a try!
On its way into the oven
Here’s Debbi’s recipe:
Taco Corn Bread Casserole
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)
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.
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)
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.
ENJOY!!!
Thanks for the recipe, Debbi!
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great cookbook giveaway.
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