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Taco Corn Bread Casserole
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: http://debbidoesdinnerhealthy.blogspot.com/2010/08/taco-corn-bread-casserole.html
| 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) |
Directions
1. In a large bowl, combine the corn bread, egg and milk until blended.
2. Spread into an 8 x 8 pan sprayed with cooking spray.
3. Bake at 350 for 15 minutes.
4. Combine taco meat and beans, spread over corn bread.
5. Combine sour cream, 3/4 cup cheese and onion.
6. Spread over meat mixture.
7. Bake for 20 - 25 minutes longer or until heated through and cheese is melted.
8. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
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