Taco Cornbread Casserole

13 ingredients
3 steps

Ingredients

  • 2 pounds ground beef
  • 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 chiles
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 cup sour cream
  • 2 cups corn chips
  • 2 cups shredded Mexican cheese blend or cheddar cheese, divided
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Optional: Shredded lettuce, chopped tomatoes and chopped red onion

Directions

  1. 1
    Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally.
  2. 2
    Meanwhile, prepare cornbread 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. 3
    Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.

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