BEEF CORNBREAD TACO BAKED

By myriamradia

Ingredients

• 1 pound lean ground beef
• 1 envelope ( 1.25 oz) taco seasoning mix
• 1 can ( 15.5 oz) chili without meat
• 1 package ( 8 oz.) shredded colby & Montery Jack cheese blend, divided
• 2 packages ( 8,5 oz. Each ) corn muffin mix
• 1 can ( 11 oz) Mexican-style corn, drained
• chopped tomatoes ( optional )
• sliced olives ( optional )
• sour cream ( optional )

Preparation

Step 1

Preheat oven to 375 degrees F. In large skillet, cook ground beef over medium-heat until beef is no longer pink, drain. Add taco seasoning mix and prepare according to package directions. Stir in chili and 1 cup of the cheese. In classic batter bowl, prepare corn muffin mix according to package directions. Stir in corn and remaining 1 cup of cheese. Spoon ground beef mixture evenly onto bottom of Stoneware Bar Pan.
Top with cornbread mixture spreading evenly to edges of pan. Bake 15 – 20 min. or until golden brown.
Cut into 12 squares. Top with chopped tomatoes, sliced olives, and sour cream, if desired

Yield : i2 servings