Taco Cornbread

3 small boxes Jiffy Corn Muffin Mix
1 lb. ground beef
1 can whole kernal corn
1 can Rotel tomatoes (diced)
1 small can sliced black olives
1 envelope taco seasoning
2 cups mild cheddar cheese (grated)

Mix Jiffy Muffin Mix according to pkg. directions. Add one cup on water to the mix to thin for pouring. Pour half of muffin mix into greased 9X13 baking pan. Brown ground beef and drain fat. Add taco seasoning, Rotel tomatoes with juice, corn and black olives drained. Simmer on low 5 minutes. Spoon this mixure, juice and all, over the layer of muffin mix. Sprinkle with 2 cups of cheese, then spread remaining muffin mix over top. Bake at 400 degrees aproximately 30 minutes or until golden brown.

I serve hot with dollops of sour cream and chunky salsa on top. Great main dish. Can be served with a salad or guacamole. – From the kitchen of Jeanette Hill Bradshaw.

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