Taco Cornbread Casserole

• 2 pounds ground beef
• 2 envelopes taco seasoning
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 1 cup water
• 1 cup cooked rice
• 1 can (4 ounces) chopped green chiles
• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1 cup sour cream
• 2 cups corn chips
• 2 cups shredded Mexican cheese blend or cheddar cheese, divided
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• Optional: Shredded lettuce, chopped tomatoes and chopped red onion

1. Preheat oven to 400u0b0. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally.
2. Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-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.
3. Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.

ground beef, taco, tomatoes, water, rice, green chiles, mix, whole kernel corn, sour cream, corn chips, cheese, olives, shredded lettuce

Taken from www.tasteofhome.com/recipes/taco-cornbread-casserole/ (may not work)