Taco Cornbread Casserole comes together in under one hour for a feast filled with the flavors of zesty Mexican spices, assorted melty 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 to garnish or a pitcher of margaritas to make this dish a real party.
1 package of cornbread/muffin mix.
3 cups of cooked taco seasoned meat.
1 (8 oz) cup of light sour cream.
1 cup of colby jack, cheddar or mexican cheese, shredded and divided.
½ cup of chopped onion.
1 medium chopped tomato.
1 cup of shredded lettuce.
Prepare the cornbread in a large bowl according to the package instructions then spread it in an 8×8 sprayed pan.
In a preheated oven to 350°, bake the cornbread for 20 minutes.
In a bowl, mix together the sour cream, ¾ cup of cheese and onion.
Spread the meat over the cornbread then top with the creamy mixture.
Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese.
Simple, easy and cheesy! This is a whole meal! You don’t need any side dishes or salads. This will do. Give it a shot, it’s worth it.