A hearty layered casserole of cornbread, seasoned taco meat and veggies make this an inexpensive, simple dinner in under 30 minutes.
1 Cornbread Mix
1 lb ground turkey or beef
1 pkg taco seasoning
1 can diced tomatoes (undrained)
1 pkg frozen corn
handful of black olives
Shredded Cheddar Cheese
Mix the cornbread according to package directions, pour into a 8’x’8 pan that has been sprayed with non-stick spray. Bake for 15 minutes at 375F. In the meantime, Brown the ground meat in a skillet until no longer pink. Add the undrained tomatoes and taco seasoning and frozen corn. Reduce heat and simmer until cornbread is done. Pour over cornbread, top with a layer of shredded lettuce, sour cream, and black olives.
Serve with fresh sliced tomatoes
Made this last nite, DH and kids loved it. This dish is filling, the teens didn’t need 2nds this time. Wow! Thanks for posting!!!!!!!!
I’m glad your family enjoyed this one as much as we did, it really is yummy. Next time I think I’ll toss some jalapeno slices on it too. It makes the perfect family size dish and it’s dirt cheap.
Sounds fantastic! I think I will make this Tuesday, adding black and pinto beans. This is one of those great base recipes, that can be modified in so many ways. Thank you for providing it!
It was my 14yo DD’s night to cook last night, so I had her make this. We added a can of rinsed black beans to stretch it a bit, as we like leftovers.
The whole family loved it. Much easier to make than the usual Mexican Cornbread dish recipes.