A Cinco de Mayo meal where you can adjust the heat. Add a whole can of chilies or just enough for your taste. This Taco Cornbread Casserole is a great alternative for Taco Tuesday from the traditional tacos. Serves 8 Total Time: 1 hour 25 minutes
2 pounds ground beef
2 envelopes taco seasoning
2 cans 14.5oz each diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can 4 oz chopped green chilies, or to taste
2 pkgs 8.5oz each cornbread/muffin mix
1 can 8 3/4oz whole kernel corn, drained
1 cup sour cream
2 cups corn chips
2 cups shredded Mexican cheese blend, divided
1 can 2 1/4oz sliced black olives, drained
Garnish: shredded lettuce, chopped tomatoes and/or chopped red onion (optional)
Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally.
Meanwhile, prepare cornbread 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, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion. Yum Yum!