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 Taco seasoning (2 env)
     29 oz Diced tomatoes (2 cans);
           - drained
      1 c  Water
      1 c  Cooked rice
      4 oz Can chopped green chilies
     17 oz Cornbread/muffin mix
           - (2 boxes)
  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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           Lettuce; shredded
           Tomatoes; chopped
           Red onion; chopped
 
  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 13x9" 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.
  
  Recipe by Lisa A. Paul, Terre Haute, Indiana
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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