Cornbread Taco Bake -- Cornbread Based Taco Inspired Casserole

Cornbread Taco Bake -- Cornbread Based Taco Inspired Casserole Cornbread Taco Bake Ingredients 7 ounce packet cornbread mix ½ cup milk 1 large egg 1 pound ground beef 3 Tablespoons taco seasoning (or 1 packet) ⅓ cup water 11 ounce can Mexicorn, drained  10 ounce can Rotel, drained 2 cups sour cream (see my notes below) 2 cups shredded Mexican cheese blend (divided use) ½ cup chopped green onions OPTIONAL TOPPINGS: shredded lettuce, sliced olives, diced tomatoes, taco sauce Instructions Preheat oven to 350f degrees. Spray a 9x9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray. Combine cornbread mix, milk and egg. Stir well. Pour batter into prepared baking dish and bake for about 15 minutes. Meanwhile, cook and crumble ground beef until no longer pink, drain excess grease. Then add in taco seasoning and water and stir to combine. Then add in Mexicorn and Rotel. Stir well and simmer for a couple of minutes. Once cornbread is cooked, take out of oven, then cover with ground beef mixture. Next, combine sour cream with ONE cup of shredded Mexican cheese blend and green onions in a bowl. Gently spread the sour cream mixture on top of the ground beef mixture. Sprinkle the top with the remaining cup of shredded cheese. Bake for about 25 minutes until heated through and cheese is melted. Allow to cool for a few minutes. Slice and serve with optional toppings of: shredded lettuce, sliced olives, diced tomatoes, taco sauce