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   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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 (2 env) taco seasoning   
        29 oz (2 cans) diced tomatoes;   
              - drained   
         1 c  Water   
         1 c  Cooked rice   
         4 oz Can chopped green chilies   
        17 oz (2 boxes) cornbread/muffin   
              - mix   
     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   
      
   MMMMM--------------------------OPTIONAL-------------------------------   
              Shredded lettuce   
              Chopped tomatoes   
              Chopped red onion   
       
     Set oven @ 400ºF/205ºC.   
        
     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 13" X 9" 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.   
        
     Lisa A. Paul, Terre Haute, Indiana   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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