Taco Corn Bread Casserole

tasteofhome.com

Michelle Griffen

2 pounds ground beef

2 envelopes taco seasoning

2 cans (14-½ ounces each) diced tomatoes, drained

1 cup water

1 cup cooked rice

1 can (4 ounces) chopped green chilies

2 packages (8-½ ounces each) corn bread/muffin mix

1 can (8-¾ ounces) whole kernel corn, drained

1 cup (8 ounces) sour cream

2 cups corn chips

2 cups (8 ounces) shredded Mexican or cheddar cheese, divided

1 can (2-¼ ounces) sliced ripe olives, drained

Shredded lettuce and chopped tomatoes, optional

Directions at tasteofhome.com

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