Taco Cornbread Squares
TOTAL TIME: Prep: 10 min. Bake: 35 min.
YIELD: 6 servings.
Cornbread makes a delicious crust for this hearty meal from Denise Hughes of Waynesville, Missouri. "I cut it into bite-size squares so it's less messy to eat," she shares. "My family loves it!"
Ingredients
-
1 package (8-1/2 ounces) cornbread/muffin mix
-
1 large egg
-
1/3 cup milk
-
2-1/2 cups cooked Taco-Seasoned Meat
-
1 can (16 ounces) refried beans
-
1 cup sour cream
-
1-1/2 cups shredded Mexican cheese blend, divided
-
1/4 cup chopped onion
-
1 medium tomato, chopped
-
1 cup shredded lettuce
-
1 can (2-1/4 ounces) sliced ripe olives, drained
Directions
-
1.
In a large bowl, combine the cornbread mix, egg and milk until blended. Spread into a greased 9-in. square baking dish.
-
2.
Bake at 350° for 15 minutes. Combine taco meat and beans; spread over cornbread. Combine sour cream, 1 cup cheese and onion; spread over meat mixture.
-
3.
Bake for 20-25 minutes longer or until heated through and cheese is melted. Sprinkle with the tomato, lettuce, olives and remaining cheese.
Nutrition Facts
1 piece: 630 calories, 33g fat (15g saturated fat), 105mg cholesterol, 1506mg sodium, 53g carbohydrate (13g sugars, 7g fiber), 30g protein.
© 2024 RDA Enthusiast Brands, LLC