1 lb. lean ground beef
1 package dry taco seasoning
1 (8 oz.) carton sour cream
1 (6 oz.) package Mexican cornbread mix
2/3 cup milk
3 tablespoon melted margarine
1 (16 oz.) can cream style corn
1 (small) can diced green chiles
2 cups finely shredded Cheddar cheese (divided)
1 cup finely shredded lettuce
sliced black olives
red kidney beans
Directions: Preheat oven to 400°F. Mix cornbread mix, egg, milk, margarine, corn, green chiles, and 1 cup cheddar cheese, by hand in a large bowl. Stir together well. Batter will be lumpy. Pour batter into a well greased flan pan. Bake for 20 minutes on center rack of the oven. While the cornbread is baking, cook ground beef until done. Add half of the taco seasoning. Set aside. Mix the other half of the taco seasoning with the sour cream. When cornbread is done, cool for 5 to 10 minutes, put on a large platter. Spread half of the seasoned sour cream on top of cornbread. Layer top with beef, lettuce, then reserved cheese. Sprinkle olives, tomatoes, and jalapenos on top. Garnish with a dollop of the reserved seasoned sour cream if desired.
Notes: Serve with tortilla chips.