Taco Cornbread Squares

• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 large egg
• 1/3 cup milk
• 2-1/2 cups cooked
• 1 can (16 ounces) refried beans
• 1 cup sour cream
• 1-1/2 cups shredded Mexican cheese blend, divided
• 1/4 cup chopped onion
• 1 medium tomato, chopped
• 1 cup shredded lettuce
• 1 can (2-1/4 ounces) sliced ripe olives, drained

1. In a large bowl, combine the cornbread mix, egg and milk until blended. Spread into a greased 9-in. square baking dish.
2. Bake at 350u0b0 for 15 minutes. Combine taco meat and beans; spread over cornbread. Combine sour cream, 1 cup cheese and onion; spread over meat mixture.
3. Bake for 20-25 minutes longer or until heated through and cheese is melted. Sprinkle with the tomato, lettuce, olives and remaining cheese.

mix, egg, milk, beans, sour cream, cheese blend, onion, tomato, shredded lettuce, olives

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