Taco Cornbread Casserole

My husband loves taco meat. I have about 5 to 6 recipes with taco meat and this is the best! CHeck out my taco cornbread casserole, and let me know what you think.

You’ll Need:

1 package of cornbread/muffin mix.
3 cups of cooked taco seasoned meat.
1 (8 oz) cup of light sour cream.
1 cup of colby jack, cheddar or mexican cheese, shredded and divided.
½ cup of chopped onion.
1 medium chopped tomato.
1 cup of shredded lettuce.

How to:

Prepare the cornbread in a large bowl according to the package instructions then spread it in an 8×8 sprayed pan.

In a preheated oven to 350°, bake the cornbread for 20 minutes.

In a bowl, mix together the sour cream, ¾ cup of cheese and onion.

Spread the meat over the cornbread then top with the creamy mixture.

Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese.

Voila!

Simple, easy and cheesy! This is a whole meal! You don’t need any side dishes or salads. This will do. Give it a shot, it’s worth it.

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