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Cornbread Taco Bake

Brandie @ The Country Cook
  • 35 minutes
  • Serves 6

INGREDIENTS

1 7 ounce package

Martha White Gluten-Free Cornbread Mix

1/2 cup

milk

1

Eggland's Best egg

1 lb

ground beef

3 tbsp

taco seasoning (or 1 packet)

1/3 cup

water

1 11 ounce can

Mexicorn (drained)

1 10 ounce can

Rotel (drained)

2 cups

sour cream

2 cups

shredded Mexican cheese blend (divided use)

1/2 cup

chopped green onions

optional toppings:

shredded lettucesliced olives, diced tomatoes, taco sauce