Recipe | Cornbread Taco Bake

This is one dish that I remember my mom making as a child.  I believe she got the recipe from my dad's brother's wife, when we visited them in Texas years ago.  I think we ate it quite often afterwards that we got sick of it and then my mom didn't make it for a long time.  But, I wanted to try making it again a couple years ago, and oh, I really do like it!  It's pretty quick and easy to make, and I think it's real yummy!

Mom would always serve this dish with a Mexican fried rice, so that would make a great side to go with this.  Otherwise fruit, veggies, a salad, or tortilla chips are always great!

Cornbread Taco Bake

2 lbs. lean ground beef
2 envelopes taco seasoning
2 (15.5 oz.) cans chili, without meat
8 oz. shredded Marble Jack cheese (a blend of Colby & Monterey Jack)
1 can Mexican-style corn, drained
2 (8 oz.) packages corn muffin mix, or following homemade recipe

Brown ground beef, drain, and mix in taco seasoning.  Stir in chili and 1 cup cheese.
Prepare cornbread.  Stir in corn and remaining 1 cup cheese.
Spread beef mixture evenly onto bottom of jelly roll pan.  Top with cornbread mixture to edge of pan.
Bake for about 20 minutes (at 400 degrees, or temp used for cornbread mix), or until golden brown and cornbread is done.
Let sit for a few minutes before serving.
Top with chopped tomatoes, sliced olives, sour cream, and salsa.


Cornbread:
2 cups buttermilk (can do 1 cup skim milk and 1 cup buttermilk)
1 cup white flour
1 cup wheat flour
2 cups corn meal
1 tsp. salt
1 tsp. baking soda
1/2 cup melted butter
1 cup apple sauce
4 eggs
1 1/2 cups sugar

Mix together and bake at 400 degrees.

Notes:
*I like to use chili that doesn't have meat in it since there is hamburger in the taco mixture.  But, I do like the addition of beans in the taco mixture.  So, I usually use a "vegetarian chili with beans" (Hy-Vee brand).  If you don't like beans, you could try a "without beans" chili, or you could just use a meat chili with beans.  Or, you could even try doing homemade chili!
*I always use the homemade cornbread recipe.  I would suggest making a whole batch, BUT DON'T USE IT ALL.  Otherwise it will run over the pan and make a big mess as it bakes.  Just spread the batter to cover the meat mixture and to get it pretty close to the edge of the pan.
*Since it would take me forever to eat a jelly roll pan of taco bake, I decided to try making a half batch and baking it in a 9X13 pan.  It worked great!  I made only a half batch of the corn bread and I didn't even use all the batter - just add a nice layer over the meat mixture.
*Leftovers freeze well!  Just cut the taco bake up into nice portion sizes and freeze.  Then when you want a piece of taco bake, defrost a piece in the microwave, and enjoy!