Ingredients
- 2 lbs ground beef
- 2 envelopes taco seasoning
- 2 can diced tomatoes, drained
- 1 cup water
- 1 cup cooked rice
- 1 can chopped green chilies
- 2 pkg (8 1/2 oz each) corn bread/muffin mix
- 1 can whole kernel corn, drained
- 1 cup sour cream
- 2 cups corn chips
- 2 cups shredded mexican or cheddar cheese, divided
- 1 can sliced ripe olives, drained
- shredded lettuce and chopped tomatoes, optional
Preparation
Step 1
Preheat oven to 400 degrees. In a dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chilies; heat through. stirring occasionally.
Meanwhile, prepare corn bread mix according to package directions; stir in corn.
Pour half of the batter into a greased 13x9 in. baking dish. Layer with half the meat mixture, all the sour cream, half of the corn chips and 1 cup of cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chip.
Bake, uncovered, 55-60 minutes or until corn bread is cooked through. Sprinkle with remaining cheese; bake 3-5 minutes longer or until cheese is melted. If desired, serve with lettuce and chopped tomatoes