Print Options

 
 
 Print
Taco Corn Bread Casserole Recipe

Taco Corn Bread Casserole Recipe

A whole can of chiles adds fire to this corn bread casserole. For less heat, you can use just enough of the can for your taste. — Lisa Paul, Terre Haute, Indiana
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:8 servings

Ingredients

  • 2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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.

Nutritional Facts

1-1/2 cups (calculated without lettuce and tomatoes) equals 817 calories, 40 g fat (17 g saturated fat), 183 mg cholesterol, 1,982 mg sodium, 74 g carbohydrate, 4 g fiber, 36 g protein.