A great-tasting one-dish meal that your entire family will love!

Taco Corn Bread Casserole

Ingredients

2 pounds ground beef
2 envelopes taco seasoning
2 — 14-1/2 oz. cans diced tomatoes, drained
1 cup water
1 cup cooked rice
1 — 4 oz. can chopped green chilies
2 — 8-1/2 oz. packages corn bread/muffin mix
1 — 8-3/4 oz. can whole kernel corn, drained
1 — 8 oz. can sour cream
2 cups corn chips
2 cups shredded Mexican cheese, divided
1 — 2-1/4 oz. can sliced ripe olives, drained
Shredded lettuce and chopped tomatoes

Directions

~Preheat oven to 400°.

~In a Dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice, and green chilies; heat through, stirring occasionally.

~Meanwhile, prepare corn bread mix according to package directions; stir in corn. Pour half of the batter into a greased 13×9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips, and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives, and remaining corn chips.

~Bake, uncovered, 55-60 minutes or until cornbread is cooked through. Sprinkle with remaining cheese; bake 3 to 5 minutes longer (or until cheese is melted).

~Serve with lettuce and chopped tomatoes.

~Makes eight servings.