Thursday, December 16, 2010
I have been having major cravings for Mexican food lately and had book marked Siggy Spice's Taco Corn Bread Bake over a month ago. I was drawn to it because of the bottom layer of corn bread. Before this recipe I had never made homemade corn bread, and living in the south, that is just inexcusable.
Oh man, this is sooooooo good! Anything with layers of flavors and bubbly cheese on the top is going to be yummy and this recipe was no exception. Cornbread topped with season turkey topped with cheese, sour cream, green chilis topped with melted cheese. It's very filling and comforting. Great for warming you up on a cold winter day. It also makes a ton of food! We had this for dinner two nights and for lunch one day too!
Corn Bread Taco Bake
Modified From Siggy Spice
1 pan of cornbread in a 9X13 pan - I made my own and put it in a 8X8 pan, do not recommend doing that because the cornbread was almost too thick
1 pound ground turkey
Taco seasoning (you can use a packet but I make my own)
1 can black beans (didn't use these)
1 cup sour cream
1 cup shredded cheddar cheese
1 onion, chopped
1 small can green chilies
1 medium tomato, chopped
1 can sliced olives
1/2 cup shredded lettuce
Extra shredded cheese
1 avocado, mashed
Preheat oven to 350 degrees. Mix cornbread according to directions and spread in a 9X13 pan. Bake according to directions.
Brown turkey until no longer pink. Add in taco seasoning and black beans (rinsed and drained, if desired). Cook until most of the liquid evaporates, about 2 minutes.
Spread meat over cornbread. Combine sour cream, cheese, onion, olives, and green chilies.
Spread over meat mixture.
Cover entire pan with shredded cheese. Bake for 20 - 25 minutes or until heated through and cheese has melted.
Top with tomato, avocado, shredded lettuce, and taco sauce before serving.