Taco Cornbread Casserole Recipe
You’re going to love how easy this taco cornbread casserole is to make and of course how delicious it tastes.
Ingredients
- 2 pounds ground beef
- 2x 14½- ounce cans diced tomatoes drained
- 2 envelopes taco seasoning
- 1 cup cooked white rice
- 1 cup water
- 2x 8½ ounce packages cornbread mix
- 1 cup sour cream
- 8¾- ounce can corn drained
- 2 cups corn chips
- 4- ounce can chopped green chilies
- 2¼- ounce can sliced olives drained
- 2 cups shredded cheddar or mozzarella cheese
- Shredded lettuce chopped red onion and chopped tomatoes, to serve (optional)
Instructions
- Preheat the oven to 400°F.
- Cook the beef in a large skillet for 8 to 10 minutes or until completely browned.
- Drain off the excess grease and the stir in the taco seasonings, tomatoes, water, green chilies, and rice.
- Follow the instructions on the package to make the cornbread and stir in the corn.
- Pour half of the cornbread batter into a greased 9 x 13-inch baking dish.
- Add half the meat mixture, all the sour cream, half the chips, and a cup of cheese.
- Top with the rest of the cornbread batter and then the meat and the olives.
- Bake uncovered for 55 minutes or until the cornbread is cooked.
- Sprinkle the rest of the corn chips on top and then the rest of the cheese.
- Bake for another few minutes until the cheese has melted.
- Serve hot, adding lettuce, red onion and tomatoes, if liked.
- Enjoy!
Tried this recipe?Let us know how it was!