Taco Cornbread Casserole gathers in less than an hour for a feast filled with the flavors of flavorful Mexican spices, assorted processed cheeses, and fresh lettuce and tomato. This recipe is guaranteed to spice up your weekly meal routine and get the whole family excited about dinner again. Serve this recipe as is with salsa and sour cream for garnish or a pitcher of margaritas to make this dish a real fiesta.
You’ll need it:
1 package of cornbread and muffin mix.
3 cups of cooked, seasoned taco meat.
1 (8 oz) cup light sour cream.
1 cup Colby Jack, Cheddar or Mexican cheese, shredded and divided
½ cup chopped onion.
1 medium tomato, chopped.
1 cup of shredded lettuce.
Prepare cornbread in a large bowl according to package directions and then spread in an 8×8 spray skillet.
In a preheated oven at 350°, bake the cornbread for 20 minutes.
In a bowl, mix sour cream, ¾ cup cheese and onion.
Spread the meat on the cornbread and then cover it with the creamy mixture.
Bake for 15 more minutes and then sprinkle with tomato, lettuce and ¼ cup cheese.
Simple, easy, and with cheese! This is a complete meal! You don’t need any side dishes or salads. This will do. Try it, it’s worth it.