MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taco Cornbread Casserole
Categories: Beef, Breads, Chilies, Vegetables, Dairy
Yield: 8 servings

2 lb Ground beef
2 oz (2 env) taco seasoning
29 oz (2 cans) diced tomatoes;
- drained
1 c Water
1 c Cooked rice
4 oz Can chopped green chilies
17 oz (2 boxes) cornbread/muffin
- mix
8 3/4 oz Can whole kernel corn;
- drained
1 c Sour cream
2 c Corn chips
2 c Shredded Mexican cheese
- blend or Cheddar cheese;
- divided
2 1/4 oz Can sliced ripe olives;
- drained

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Shredded lettuce
Chopped tomatoes
Chopped red onion

Set oven @ 400┬║F/205┬║C.

In a Dutch oven, cook beef over medium heat until no
longer pink, 8-10 minutes, breaking it into crumbles;
drain. Stir in taco seasoning. Add tomatoes, water, rice
and green chiles; heat through, stirring occasionally.

Meanwhile, prepare the cornbread mix according to
package directions; stir in corn. Pour half the batter
into a greased 13" X 9" baking dish. Layer with half the
meat mixture, all the sour cream, half the corn chips
and 1 cup cheese. Top with the remaining batter and meat
mixture, and the olives.

Bake, uncovered, until the cornbread is cooked through,
55-60 minutes. Sprinkle with remaining 1 cup corn chips
and 1 cup cheese; bake until cheese is melted, 3-5
minutes longer. If desired, serve with lettuce, tomatoes
and red onion.

Lisa A. Paul, Terre Haute, Indiana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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