Taco Bake

Hello! I tend to make A LOT of taco meat when we have tacos. Mostly because too many times we ran out and the kidlets were still hungry. It's amazing how many tacos they can eat! Anyway...I ended up with a decent amount of taco meat left over in the fridge and decided to experiment. It turned out really good, so I thought I'd share it with you all. :) This is just how I did it. As with all recipes, it can be tweaked to fit your tastes. :)

Spread taco meat on the bottom of a lightly oiled/sprayed baking dish appropriately sized for the amount of meat you have. It doesn't need to be a thick layer. Just cover the bottom of the dish.

Drizzle taco sauce over the taco meat....enough to moisten it. You can mix it in and spread the meat back out, but it's not necessary. I've done it both ways.

Spread shredded cheese (your choice...I like sharp cheddar for tacos) over the meat to cover.

Okay, if you're using a small pan like an 8" round cake pan or a casserole, you'll only need one of the following. If you're using an 8x11 or 9x13, you'll need at least two. According to package directions, make cornbread batter (of course, can be done from scratch but this is supposed to be a quick, easy recipe). I've used regular cornbread and the Mexican Cornbread mix. Both were good. Pour the batter evenly over the cheese and bake according to the mix directions adding about 5-10 minutes to the bake time, or until the bread tests done.

I like mine piled with lettuce and sour cream, but it's good the way it comes out of the dish as well. It also keeps well in the fridge for lunch the next day. :)