{Recipe} ~ Taco Cornbread Casserole

I'll always remember this recipe as the first one I cooked in my first apartment in Greenville with Lauren. I wanted something simple enough that I knew I wouldn't mess it up. I was surprised at how delicious it was! It also reheats really well. It kind of falls apart when you're trying to remove it from the casserole dish, but presentation shouldn't matter if it tastes good!

Taco Cornbread Casserole
adapted from Debbi Does Dinner

1 package corn bread/muffin mix (I use Trader Joe's - it's my favorite!)
3 cups cooked taco seasoned meat
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
In a large bowl, prepare cornbread mix based on instructions on the box. Spread into an 8 x 8 pan  sprayed with cooking spray.  Bake at 350 for 20 minutes.  Remove cornbread from oven and spread meat over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 15 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.  

Enjoy!