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Yummy Taco Cornbread Casserole


– 1 package of cornbread/muffin mix – 3 cups of cooked taco seasoned meat – 1 cup (8 oz) of light sour cream – 1 cup of Colby jack, cheddar or Mexican cheese as desired, shredded and divided – ½ cup of chopped onion – 1 medium chopped tomato – 1 cup of lettuce, shredded


1. In a large bowl, prepare the cornbread according to the package instructions then spread it in an 8×8 sprayed pan. 2. Bake the cornbread in a preheated oven to 350° for 20 minutes. 3. In a bowl, mix together the sour cream, ¾ cup of cheese and onion. 4. Spread the meat over the cornbread then top with the creamy mixture. 5. Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese

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