Taco Casserole

Taco Casserole

1 package (8 1/2 oz) corn bread/muffin mix ( I used Jiffy)
1 egg
1/3 cup milk
1 pkg ground beef (about a pound)
Taco Seasoning (I have used mild and hot and spicy or you can go clean and use your own spices but I have to say I had more compliments with the extra spice-not like burn your mouth hot but with enough kick to say hmmm that has flavor)
1 can black beans (drained) or another bean of your choice-Kidney would be good too
1 can of corn (optional-Mexi-corn would be good-just a thought I had while typing this)
1 cup (8 oz) sour cream, fat free (optional-I like to add a little taco seasoning to this for some extra kick)
1 cup fat free cheese, shredded and divided
1/2 cup onion, chopped (I didn't use because they cause belly trouble with my little guy)
1 medium tomato, chopped
1 cup shredded lettuce
Black olives (optional)
Anything else that you like on your taco (I make sure to have some salsa to put on top but I think you could mix some of the salsa with the beef and bean mixture too or even in the sour cream mixture-hmmm the more I type the more ideas I am giving myself-lol)

In a bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with PAM.  Bake at 350 for 15-20 minutes. (Make sure that the bread is done). Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese and whatever else you choose.  Enjoy!