taco corn bread casserole

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Ingredients:

1 pounds ground beef
1 envelopes taco seasoning

1 can (14-1/2 ounces each) diced tomatoes, drained
1\2 cup water
1\2 cup cooked rice

1\2 can (4 ounces) chopped green chiles optional

2 packages (8-1/2 ounces each) cornbread/muffin mix
1\2 cup corn

1\2 cup sour cream
1\2 cup ranch dressing
1 cups crushed corn chips\doritos
1 cup shredded Mexican cheese blend or cheddar cheese
sliced ripe olives, drained
Optional: Shredded lettuce, chopped tomatoes and chopped red onion

1 cup shredded Mexican cheese blend or cheddar cheese

Diced green onions

Directions:

Preheat oven to 400°. 
In a Dutch oven, 
cook beef over medium heat 
breaking into crumbles, 8-10 minutes
Then drain. 

Stir in taco seasoning. 

Add tomatoes, water, rice and green chiles; heat through, stirring occasionally.

***Note: I prepped this and stored in fridge until
This meal came up on menu plan.

Prepare cornbread mix 
According to package directions; 
stir in corn. 

Pour the batter 
Into a greased 13x9-in. baking dish. 

Layer with the meat mixture, 
All the sour cream mixture,
The crushed chips.

Add sliced olives if desired.

Top with grated cheese.

Top with diced green onions.

Bake, uncovered, 
until cornbread is cooked through, 
35-40 minutes. 

If desired, serve with lettuce, 
tomatoes and red onion.

"Bon appetit!"

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