A whole can of chiles adds fire to this corn bread casserole. For less heat, use just enough of the chilies for your taste.
—LISA PAUL TERRE HAUTE, IN
PREP: 15 MIN. • BAKE: 1 HOUR • MAKES: 8 SERVINGS
2 pounds ground beef
2 envelopes taco seasoning
2 cans (14 1 /2 ounces each) diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can (4 ounces) chopped green chilies
2 packages (8 1 /2 ounces each) corn bread/muffin mix
1 can (8 3 /4 ounces) whole kernel corn, drained
1 cup (8 ounces) sour cream
2 cups corn chips
2 cups shredded Mexican or cheddar cheese, divided
1 can (2 1 /4 ounces) sliced ripe olives, drained
Shredded lettuce and chopped tomatoes, optional
1. Preheat oven to 400°. In a Dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chilies and heat through, stirring occasionally.
2. Meanwhile, prepare corn bread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips.
3. Bake, uncovered, 55-60 minutes or until corn bread is cooked through. Sprinkle with remaining cheese; bake 3-5 minutes longer or until cheese is melted. If desired, serve with lettuce and chopped tomatoes.
PER SERVING 1 1 /2 cups ( calculated without lettuce and tomatoes ) : 817 cal., 40g fat ( 17g sat. fat ) , 183mg chol., 1982mg sod., 74g carb. ( 20g sugars, 4g fiber ) , 36g pro.