Saturday, September 10, 2011

Taco Corn Bread Casserole

Original Recipe

1 package (8.5 oz) corn bread/muffin mix
1 egg
1/3c milk
3 cups cooked taco seasoned meat (roughly 1 pound)
1 can black beans
1 cup (8oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2c onion, chopped
1 medium tomato, chopped
1c shredded lettuce
1 can sliced olives

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. Brown meat, add taco seasoning and cook according to package. Combine taco meat and beans, spread over corn bread. Combine sour cream 3/4c 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 1/4c of cheese.

Ummm... YUM! This was fantastic. It was a mess coming out of the pan, more like a taco salad then a casserole, but still really good. We served it with a side of tortilla chips and guacamole and salsa. It was really good. The corn bread base was the perfect off set for the rest of the dish. I decided next time I make it we are going to double the recipe and make it in a bigger pan (9x12 probably) so that we can cut out the chips and dip and to spread it out a little more.

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