BEEF - GROUND BEEF - CASSEROLE - Taco Corn Bread Casserole
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Taco Corn Bread Casserole Taste of Home Ingredients | |
| 2 pounds | ground beef |
| 2 envelopes | taco seasoning |
| 2 cans (14-1/2 ounces each) | diced tomatoes, drained |
| 1 cup | water |
| 1 cup | cooked rice |
| 1 can (4 ounces) | chopped green chilies |
| 2 packages (8-1/2 ounces each) | corn bread |
| muffin mix | |
| 1 can (8-3/4 ounces) | whole kernel corn, drained |
| 1 cup (8 ounces) | sour cream |
| 2 cups | corn chips |
| 2 cups (8 ounces) | shredded Mexican or cheddar cheese, divided |
| 1 can (2-1/4 ounces) | sliced ripe olives, drained |
Shredded lettuce and chopped tomatoes, optional
Directions
1. Preheat oven to 400°. In a Dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chilies; heat through, stirring occasionally.
2. Meanwhile, prepare corn bread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips.
3. Bake, uncovered, 55-60 minutes or until cornbread is cooked through. Sprinkle with remaining cheese; bake 3-5 minutes longer or until cheese is melted. If desired, serve with lettuce and chopped tomatoes. Yield: 8 servings.
Read more: http://www.tasteofhome.com/recipes/taco-corn-bread-casserole/print#ixzz3P5MUZztZ
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