Cornbread Taco Bake

Recipe by jodyladybug
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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (1 1/4 ounce) envelope taco seasoning mix
  • 1
    (15 1/2 ounce) can chili (without meat)
  • 2
    cups colby or 2 cups monterey jack cheese
  • 2
    (8 1/2 ounce) packages corn muffin mix
  • 1
    (11 ounce) can mexicorn, Mexican style, drained
  • 3
    tomatoes, chopped (optional)
  • olive, sliced (optional)
  • sour cream (optional)
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DIRECTIONS

  • Preheat oven to 375.
  • in skillet cook ground beef over medium heat unntil beef is no longer pink; drain.
  • add taco seasoning mix and prepare according to package directions.
  • stir in chili and 1 cup of the cheese.
  • In bowl, prepare corn muffin mix according to package directions.
  • Stir in corn and remaining 1 cup of cheese.
  • spoon ground beef mixture evenly onto bottom of baking dish.
  • top wiwth cornbread mixture spreading evenly to edges of pan.
  • bake 15-20 minutes or until golden brown.
  • cut into 12 squares.
  • top with tomatoes, sliced olives, and sour cream, if desired.
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