7-ounce packet of cornbread mix

½ cup milk

1 large egg

1 pound ground beef

3 Tablespoons taco seasoning (or 1 packet)

1/3 cup water

11-ounce can Mexicorn, drained drained

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 lettuce, sliced olives, diced tomatoes, taco sauce

Preheat oven to 350f degrees. Spray a 9×9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray.

Combine a 7-ounce packet of cornbread mix with ½ cup milk and 1 large egg. Stir well.

Pour batter into the prepared baking dish and bake for about 15 minutes.

Meanwhile, cook and crumble 1 pound of ground beef until no longer pink, and drain excess grease.

Then add in 3 Tablespoons of taco seasoning and 1/3 cup of water and stir to combine.

Then add in 11 ounce can of Mexicorn, drained, and 10-ounce can of Rotel, drained. Stir well and simmer for a couple of minutes.

Once cornbread is cooked, take it out of the oven, then cover it with ground beef mixture.

Next, combine 2 cups sour cream and ONE cup of the 2 cups shredded Mexican cheese blend, and 1/2 cup chopped green onions in a bowl.

Gently spread the sour cream mixture on top of the ground beef mixture.

Sprinkle the top with the remaining cup of shredded cheese.

Bake for about 25 minutes until heated through and the cheese is melted.

Allow cooling for a few minutes. Slice and serve with optional toppings of shredded lettuce, sliced olives, diced tomatoes, taco sauce