Taco Corn Bread Casserole

My kids love nachos but it isn’t a substantial meal. I’ve found they like this just as much but it is much more filling. It can be modified to be healthier by using ground turkey and fat-free/low fat cheese and sour cream.

Nutritional facts:

Servings:6 – WW SP: 12

Per servingCalories 358, Total Fat 20g, Sat Fat 9g, Total Carb 31g , Fiber 4g, Sugars 2g, Cholesterol 78mg, Sodium 949mg, Protein 15

Taco Corn Bread Casserole
Taco Corn Bread Casserole













1 package (8 1/2 oz) corn bread / muffin mix

1 egg

1/3 cup milk

3 cups cooked taco seasoned meat

1 can black beans

1 cup (8 oz) sour cream, light

1 cup colby jack, cheddar or mexican cheese, shredded and divided

1/2 cup onion, chopped

1 medium tomato, chopped

1 cup shredded lettuce

1 can sliced olives (optional, I didn’t use)


In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.

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.

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