I"m not going to lie to you.
The above picture looks positively scrumptious, right??
Well it was.
But it didn't exactly look like that until the next day. When it was cold.
The below picture is how it came out of the dish when it was piping hot. Not as pretty. But certainly, just as delicious.
This was part of my ground turkey freezer day cooking. I made 4 lbs. of taco meat and separated it into 3 containers. 1 container for 2 meals of tacos, 1 for a taco pasta casserole and one for this delicious corn bread casserole.
This was seriously good and super easy to make. Especially with the meat all cooked and ready. It was a bit higher in calorie with the cornbread bottom but very hearty and filling!
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Taco Corn Bread Casserole
1 package (8 1/2 oz) corn bread/muffin mix
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
Taco Corn Bread Casserole = 542 calorie dinner
More meal options!
Fiesta Stuffed Peppers
Chipotle Sweet Potato Shepherds Pie
Calories calculated from calorieking.com. Some numbers are approximate and rounded.