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  • Christine Bond-Smith

    Taco Casserole 8 1/2 oz corn bread/muffin mix 1 egg 1/3 cup milk 3 cups cooked taco meat 1 can black beans 8 oz sour cream 1 cup cheese, shredded 1/2 cup onion, chopped 1 tomato, chopped 1 cup shredded lettuce 1 can sliced olives Combine bread mix, egg and milk. Bake at 350 for 15 minutes in a 8 x 8 pan sprayed with Pam. Mix meat & beans, spread over corn bread. Mix sour cream, 3/4 cup cheese & onion. Spread over meat. Bake 20 - 25 minutes. Top with tomato, lettuce and remai...

  • Suzenne Connelly

    Taco Corn Bread Casserole -- corn bread mix, taco seasoned ground turkey, black beans, sour cream, grated cheese, lettuce tomatoes, olives

  • Katelyn Bigbie

    Taco Cornbread Casserole COMFORT FOOD! Taco Corn Bread Casserole 1 package (8 1/2 oz) corn bread/muffin mix 1 egg 1/3 cup milk 3 cups cooked taco seasoned 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 (optional, I didn't use) 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. Total calories = 3252 calories 6 servings = 542 calories per serving

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