2 cups (8 ounces) shredded Mexican or cheddar cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained
Shredded lettuce and chopped tomatoes, optional
Preheat oven to 400°. 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 of the meat mixture, all
the sour cream, half of the corn chips and 1 cup cheese. Top
with remaining batter, remaining meat mixture, olives and
remaining corn chips.
Bake, uncovered, 55-60 minutes or until cornbread is cooked
through. Sprinkle with remaining cheese; bake 3-5 minutes
longer or until cheese is melted. If desired, serve with lettuce and
1-1/2 cups (calculated without lettuce and tomatoes) equals 817
calories, 40 g fat (17 g saturated fat), 183 mg cholesterol, 1,982
mg sodium, 74 g carbohydrate, 4 g fiber, 36 g protein.
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