Taco Corn Bread Casserole
Our Purnell's Chorizo, corn bread/muffin mix, egg, milk, black beans, sour cream, cheese, onion, tomato, and lettuce. Try something different for your family.
In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes.
Combine chorizo and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture.
Bake for 20 – 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
See the original recipe here
- 1 package (8 1/2 oz) corn bread/muffin mix
- 1 egg
- 1/3 cup milk
- 3 cups Purnell’s Chorizo
- 1 can of black beans
- 1 cup (8 oz) sour cream, light
- 1 cup Colby jack, cheddar or Mexican cheese, shredded and divided
- 1/2 cup onion, chopped
- 1 medium tomato, chopped
- 1 cup shredded lettuce
- 1 can sliced olives (optional, I didn’t use)