Cornbread Taco Bake

I love using the gluten free cornbread mix by Martha White. You can find this and other gluten free bagged goodies at Walmart for just a few bucks, which is a nice change for gluten free products! They make a great tamale pie or "Cornbread Taco Bake" that I found at:http://www.thecountrycook.net/2015/06/cornbread-taco-bake-and-giveaway.html. I didn't have Mexicorn to use and the kids think Rotel is too hot so I used a can of regular corn and tomatoes. Plus I had to make this on a larger scale since we seem to eat a lot more than a 9x9 pan that the recipe called for. This turned out great! Delicious and easy recipe to throw together!

 

Ingredients:

 

1 package of Martha White Gluten Free Cornbread Mix

1/2 cup milk

1 egg

2 pounds ground beef

1 packet gluten free taco seasoning

1/3 cup water

1 can corn

1 can tomatoes

2 cups sour cream

2+ cups cheese

Shredded lettuce

Sliced black olives

Taco sauce

 

Directions:

 

Preheat over to 350 degrees.

In a bowl, mix together cornbread mix with milk and one egg.

Spray 9x13 pan with nonstick cooking spray and pour cornbread mix in.

Bake cornbread in oven for 15 minutes.

Cook ground beef until brown and add in taco seasoning and water.

Drain corn and tomatoes and add in after the ground beef is browned.

Once cornbread is done, remove from over.

Top with ground beef mixture.

Combine sour cream and 1 cup of cheese and spread over ground beef.

Bake 25 minutes until heated through. Add 1 more cup of cheese on top the last 5 minutes of baking time, until melted.

Let cool and top with lettuce, olives, taco sauce, or whatever else you like!

 

Enjoy!