Cornbread Taco Bake

• 1 lb ground beef
• 1 (1 1/4 ounce) envelope taco seasoning mix
• 1 (15 1/2 ounce) can chili (without meat)
• 2 cups colby or 2 cups monterey jack cheese
• 2 (8 1/2 ounce) packages corn muffin mix
• 1 (11 ounce) can mexicorn, Mexican style, drained
• 3 tomatoes, chopped (optional)
• olive, sliced (optional)
• sour cream (optional)

1. Preheat oven to 375.
2. in skillet cook ground beef over medium heat unntil beef is no longer pink; drain.
3. add taco seasoning mix and prepare according to package directions.
4. stir in chili and 1 cup of the cheese.
5. In bowl, prepare corn muffin mix according to package directions.
6. Stir in corn and remaining 1 cup of cheese.
7. spoon ground beef mixture evenly onto bottom of baking dish.
8. top wiwth cornbread mixture spreading evenly to edges of pan.
9. bake 15-20 minutes or until golden brown.
10. cut into 12 squares.
11. top with tomatoes, sliced olives, and sour cream, if desired.

ground beef, taco, chili, colby, corn muffin, mexicorn, tomatoes, olive, sour cream

Taken from www.food.com/recipe/cornbread-taco-bake-279306 (may not work)