Taste of Home
Taco Cornbread Casserole
TOTAL TIME: Prep: 25 min. Bake: 1 hour
YIELD: 8 servings.
A whole can of chiles adds fire to this casserole. For less heat, you can use just enough of the can for your taste. —Lisa A. Paul, Terre Haute, Indiana
Ingredients
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2 pounds ground beef
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2 envelopes taco seasoning
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2 cans (14-1/2 ounces each) diced tomatoes, drained
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1 cup water
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1 cup cooked rice
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1 can (4 ounces) chopped green chiles
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2 packages (8-1/2 ounces each) cornbread/muffin mix
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1 can (8-3/4 ounces) whole kernel corn, drained
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1 cup sour cream
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2 cups corn chips
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2 cups shredded Mexican cheese blend or cheddar cheese, divided
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1 can (2-1/4 ounces) sliced ripe olives, drained
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Optional: Shredded lettuce, chopped tomatoes and chopped red onion
Directions
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1.
Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally.
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2.
Meanwhile, prepare the cornbread mix according to package directions; stir in corn. Pour half the batter into a greased 13x9-in. baking dish. Layer with half the meat mixture, all the sour cream, half the corn chips and 1 cup cheese. Top with the remaining batter and meat mixture, and the olives.
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3.
Bake, uncovered, until the cornbread is cooked through, 55-60 minutes. Sprinkle with remaining 1 cup corn chips and 1 cup cheese; bake until cheese is melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.
Nutrition Facts
1-1/2 cups: 817 calories, 40g fat (17g saturated fat), 183mg cholesterol, 1982mg sodium, 74g carbohydrate (20g sugars, 4g fiber), 36g protein.
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