Thursday, September 22, 2011

Tasty Thursday - Taco Corn Bread Casserole

I love cornbread!  I cannot tell you enough how much I love cornbread so when I stumbled upon this recipe I knew I'd love it.  As soon as I pulled this out of the oven I cut into it immediately, which is probably why the picture does not do it justice.  Next time I'll probably put some diced jalapenos in the cornbread.  Enjoy!

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
1 cup shredded cheese
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce (didn’t have this)
1 can sliced black olives (I didn't use – the hubs doesn’t like olives & I’m indifferent)

In a 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 (will not be cooked completely like typical cornbread).  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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