Taco Cornbread Squares
8 1/2 ounces corn bread/muffin mix
1 egg
1/3 cup milk
2 1/2 cups taco seasoned ground beef -- cooked and drained
16 ounces refried beans
1 cup sour cream
1 1/2 cups shredded Cheddar cheese
1/4 cup chopped onion
1 medium tomato -- seeded and chopped
1 cup shredded lettuce
2 1/4 ounce can sliced ripe olives -- drained
In a bowl, combine cornbread mix, egg, and milk until well blended. Spread
into a 9-inch square baking dish you've sprayed with non-stick coating.
Bake at 350 degrees F. for 15 minutes. Combine meat and beans; spread over corn bread.
Combine sour cream, 1 cup shredded cheese and onion; spread over meat layer.
Bake 20-25 minutes or until heated through and cheese is melted and bubbling.
Sprinkle each serving with tomato, lettuce, olives and remaining cheese.
Serves 4
8 1/2 ounces corn bread/muffin mix
1 egg
1/3 cup milk
2 1/2 cups taco seasoned ground beef -- cooked and drained
16 ounces refried beans
1 cup sour cream
1 1/2 cups shredded Cheddar cheese
1/4 cup chopped onion
1 medium tomato -- seeded and chopped
1 cup shredded lettuce
2 1/4 ounce can sliced ripe olives -- drained
In a bowl, combine cornbread mix, egg, and milk until well blended. Spread
into a 9-inch square baking dish you've sprayed with non-stick coating.
Bake at 350 degrees F. for 15 minutes. Combine meat and beans; spread over corn bread.
Combine sour cream, 1 cup shredded cheese and onion; spread over meat layer.
Bake 20-25 minutes or until heated through and cheese is melted and bubbling.
Sprinkle each serving with tomato, lettuce, olives and remaining cheese.
Serves 4
