TACO CORN BREAD CASSEROLE

2 lbs ground beef

2 envelopes taco seasoning

2 cans (14.5-oz each) diced tomatoes, drained

1 cup water

1 cup cooked rice

1 can chopped green chilies

2 pkg (8.5-oz each) corn bread/muffin mix

1 can whole kernel corn, drained

1 cup sour cream

2 cups corn chips

2 cups shredded Mexican or cheddar cheese, divided

1 can (2 1/4-oz) sliced ripe olives, drained

Shredded lettuce and chopped tomatoes, optional

Preheat oven to 400-degrees. In a Dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chilies; heat through stirring occasionally.

Meanwhile, prepare corn bread mix according to package directions and stir in the corn. Pour half the batter into a greased 13x9-inch pan or baking dish. Layer with half the meat mixture, all the sour cream, half the corn chips and 1 cup of cheese. Top with remaining batter, meat mixture, olives and corn chips.

Bake, uncovered 55-60 minutes or until the cornbread is cooked through. Sprinkle with the remaining cheese and bake 3 to 5 minutes more until cheese melts Serve with the lettuce and tomatoes as garnish, if desired.

Yield: 8 servings