Taco Cornbread Olé

Prep Time: 30 min
Cook Time: 25 min
Makes: 4 servings

Ingredients:

Crisco® Original No-Stick Cooking Spray
CORN BREAD
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1 tablespoon sugar
1 large egg, lightly beaten
1 1/4 cups whole milk
1/4 cup Crisco® Pure Vegetable Oil
FILLING
1 pound ground beef
1/2 cup sliced green onions
1 (8 oz.) can tomato sauce
1 (1 1/4 oz.) package taco seasoning mix
1 cup peeled, sliced, chopped tomato
1/2 cup sliced black olives
TOPPINGS
1/2 cup sour cream
1/4 cup sliced green onions
1/4 cup chopped tomato
Shredded sharp cheddar cheese

Instructions:

1.HEAT oven to 425°F. Lightly spray an 8-inch square pan with no-stick cooking spray.
2.COMBINE cornmeal mix and sugar. Make a well in center of cornmeal mixture.
3.COMBINE eggs, milk and oil. Add all at once to dry ingredients, stirring just until moistened. (Batter should be lumpy.) Pour into prepared pan.
4.BAKE 20 to 25 minutes.
5.BROWN ground beef and onions in large skillet; drain well. Combine beef mixture, tomato sauce and taco seasoning mix. Cook 5 minutes. Stir in 1 cup chopped tomato and olives; cook until heated.
6.CUT cornbread into 4 squares. Split each square in half horizontally. Spoon meat mixture evenly over bottom half of cornbread square. Top with remaining half of cornbread square.
7.COMBINE sour cream, green onions and 1/4 cup chopped tomato. Spoon on top of each square; sprinkle with cheese.

Nutritional Information Per Serving:

Serving Size (1/4 of recipe), Calories 850 (Calories from Fat 360), Total Fat 41g (Saturated Fat 12g, Trans Fat 1g), Cholesterol 160mg, Sodium 2440mg, Total Carbohydrate 83g (Dietary Fiber 8g, Sugars 12g), Protein 36g; Percent Daily Value*: Vitamin A 30%, Vitamin C 25%, Calcium 25%, Iron 40%.

*Percent Daily Values are based on a 2,000 calorie diet.