1. Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat. 2. After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce. 3. Simmer mixture on med heat approximately 10 minutes, stirring occasionally. 4. While meat is simmering, preheat oven to 375°F. 5. Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole. 6. Bake in oven for approximately 25 minutes or until brown. 7. Cool for 5 minutes then serve. 8. Add sour cream to taste. ---------------------------------------------------------------------------
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Ingredients
