1 (7 oz) packet cornbread mix½ cup milk1 egg1 pound ground beef3 tbsp taco seasoning (or 1 packet)⅓ cup water1 (11 oz) can Mexicorn drained1 (10 oz) can Rotel drained2 cups sour cream2 cups shredded Mexican cheese blend (divided use)½ cup chopped green onionsshredded lettuce, sliced olives, diced tomatoes, taco sauce (optional toppings)


Preheat oven to 350f degrees. Spray a 9″ x 9″ (or 2 ½ quart) baking dish with nonstick cooking spray.Combine cornbread mix with milk and egg. Stir well.Pour batter into prepared baking dish and bake for about 15 minutes.Meanwhile, cook and crumble ground beef until no longer pink, drain excess grease.Then add in taco seasoning and ⅓ cup water and stir to combine.Then add in Mexicorn and Rotel. Stir well and simmer for a couple of minutes.Once cornbread is cooked, take out of oven, then cover with ground beef mixture.Next, combine sour cream, ONE cup of shredded cheese and green onion in a bowl.Gently spread the sour cream mixture on top of the ground beef mixture.Sprinkle the top with the remaining cup of shredded cheese.Bake for about 25 minutes until heated through and cheese is melted.Allow to cool for a few minutes. Slice and serve.