Cornbread Taco Bake

By KitchenGnome

Ingredients

• 1 (7 oz.) package Martha White Gluten-Free Cornbread Mix
• 1/2 cup milk
• 1 egg
• 1 pound ground beef
• 3 tbsp. (or 1 packet) taco seasoning
• 1/3 cup water
• 1 (11 oz.) can Mexicorn, drained
• 1 (10 oz.) can Rotel, drained
• 2 cups sour cream
• 2 cups shredded Mexican cheese blend, divided use
• 1/2 cup chopped green onions

Preparation

Step 1

Preheat oven to 350 f degrees. Spray a 9×9 (or 2 1/2 quart) baking dish with nonstick cooking spray. Combine cornbread mix with milk and egg. Stir well.
Pour batter into prepared baking dish and bake for about 15 minutes. Meanwhile, make sure you got your Mexicorn and Rotel drained.
Cook ground beef until no longer pink, drain excess grease. Then add in taco seasoning and 1/3 cup water. Then add in Mexicorn and Rotel. Stir well and simmer for a couple of minutes
Once cornbread is cooked, take out of oven, then cover with ground beef mixture
Next, combine sour cream, one cup of shredded cheese and green onion in a bowl.
Gently spread the sour cream mixture on top of the ground beef mixture. NeXT, sprinkle the top with the remaining cup of shredded cheese. Bake for about 25 minutes until heated through and cheese is melted. Allow to cool for a few minutes. Then slice and serve. Top with shredded lettuce, sliced olives, diced tomatoes and a drizzle of taco sauce.