Ingredients:
7-ounce packet cornbread mix
1/2 cup milk
1 large egg
1 pound ground beef
3 tablespoons taco seasoning (or 1 packet)
1/3 cup water
11-ounce can Mexicorn, drained
10-ounce can Rotel, drained
2 cups sour cream
For split usage, two cups of shredded Mexican cheese mix
1/2 cup chopped green onions
Optional toppings: shredded lettuce, sliced olives, diced tomatoes, taco sauce
Instructions:
Preheat the oven to 350°F. Apply nonstick cooking spray to a 9×9-inch (or 2 1/2-quart) baking dish.
Mix the egg, milk, and cornmeal mix together in a bowl.
. Stir well.
Pour the cornbread batter into the prepared baking dish and bake for about 15 minutes, or until cooked through.
Meanwhile, cook the ground beef in a skillet until it is no longer pink. Drain any excess grease.
Add the taco seasoning and water to the ground beef, stirring to combine. Stir in the Mexicorn and Rotel. Simmer for a couple of minutes.
Once the cornbread is cooked, remove it from the oven and cover it with the ground beef mixture.
In another bowl, combine the sour cream with 1 cup of shredded Mexican cheese blend and the chopped green onions.
Spread the sour cream mixture over the ground beef mixture very gently.
Sprinkle the top with the remaining 1 cup of shredded cheese.
Bake for about 25 minutes, or until heated through and the cheese is melted.
Allow the Cornbread Taco Bake to cool for a few minutes. Cut into slices and present with optional garnishes such chopped tomatoes, sliced olives, shredded lettuce, and taco sauce.
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and any additional steps. Enjoy your tasty Cornbread Taco Bake!