Taco Corn Bread Casserole

Ingredients

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can 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)

Directions

In a large bowl, combine the cornbread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over cornbread.  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.

Nutritional facts

Servings:6

Per serving: Calories 358, Total Fat 20g, Sat Fat 9g, Total Carb 31g, Fiber 4g, Sugars 2g, Cholesterol 78mg, Sodium 949mg, Protein 15

WW SP: 12

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