Taco Cornbread Casserole

  • 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.

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