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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Corn bread makes a delicious crust for this hearty meal from Denise Hughes of Waynesville, Missouri. I cut it into bite-size squares so it's less messy to eat, she shares. My family loves it! Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 egg |
1/3 cup milk |
2-1/2 cups cooked taco-seasoned meat |
1 can (16 ounces) refried beans |
1 cup (8 ounces) sour cream |
1-1/2 cups shredded mexican cheese blend, divided |
1/4 cup chopped onion |
1 medium tomato, chopped |
1 cup shredded lettuce |
1 can (2-1/4 ounces) sliced ripe olives, drained |
Directions:
1. In a large bowl, combine the corn bread mix, egg and milk until blended. Spread into a greased 9-in. square baking dish.
2. Bake at 350° for 15 minutes. Combine taco meat and beans; spread over corn bread. Combine sour cream, 1 cup cheese and onion; spread over meat mixture.
3. Bake for 20-25 minutes longer or until heated through and cheese is melted. Sprinkle with the tomato, lettuce, olives and remaining cheese. Yield: 4-6 servings.
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