Taco Cornbread Casserole
"A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. —Lisa Paul, Terre Haute, Indiana..."
INGREDIENTS
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2 pounds ground beef
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2 envelopes taco seasoning
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2 cans (14-1/2 ounces each) diced tomatoes, drained
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1 cup water
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1 cup cooked rice
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1 can (4 ounces) chopped green chiles
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2 packages (8-1/2 ounces each) cornbread/muffin mix
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1 can (8-3/4 ounces) whole kernel corn, drained
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1 cup sour cream
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2 cups corn chips
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2 cups shredded Mexican cheese blend or cheddar cheese, divided
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1 can (2-1/4 ounces) sliced ripe olives, drained
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Optional: Shredded lettuce, chopped tomatoes and chopped red onion
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