Taco Cornbread Casserole

 I adapted this Recipe to make it with Plant Based Ground Round:

Here's what you'll need:

Preheat the oven to 350 Degrees.

1 - 9" X  9" Baking Pan Lightly Brushed with Vegetable Oil.

7 oz. Cornbread Mix.

1/2 C Milk.

1 Egg.

1 Pound of Meatless Ground Beef.....or Regular Ground Beef for Non Vegetarians.

3 TBS Taco Seasoning or 1 Packet.

1/3 C Water.

1 - 11 oz Can of Mexicorn, Drained.

1 - 10 oz. Can of RO-TEL  Diced Tomatoes  with Green Chiles, Drained.

2 C Sour Cream.Mix 

2 C Shredded Mexican Cheese Blend.

1/2 C Chopped Green Onion, the entire Onion.

Topping Ingredients:

Shredded Lettuce.

Sliced Black Olives.

Diced Tomatoes.

In a Medium Mixing Bowl:

Cornbread Mix.

 Milk.

Egg.

Mix Well.

Spoon evenly into the Baking Pan.

Bake for 15 Minutes.

Remove and Set Aside.

In a Nonstick Skillet on Medium High Hear with 2 TBS of Vegetable Oil:

Meatless Ground Beef. Stirring often until well Heated.

Add:

Taco Seasoning.

 Water.

Mix Well.

Add:

Corn.

RO-TEL Tomatoes.

Mix Well and Reduce Heat to Simmer for 2-3 Minutes.

Spoon Evenly Over the Baked Cornbread.

In a Small Mixing Bowl:

 Sour Cream.

1 C Mexican Cheese Blend.

 Green Onions.

Mix Well.

Spoon Evenly Over the Ground Beef  Mixture.

Sprinkle the Top Evenly with the Remaining Mexican Cheese.

Bake Uncovered 25 Minutes.

Transfer from the Oven to a Cooling Rack for 10 Minutes.

To Serve:

Slice and Top Individual Servings with Toppings.

Enjoy! 

Peace in the Kitchen!