Taco Corn Bread Casserole

As I have mentioned before, my family loves anything mexican.  Jackson loves it especially, when there is shredded lettuce on top, because then it officially makes it a salad to him.  And the kid adores salad. 

Try this recipe- you will love it. :)

Taco Corn Bread Casserole

What You Need:
1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked seasoned taco meat.
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives 

What You Do:
In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.  

YUM!