Cornbread Mexican Wedges
Ingredients
- 2 (8.5-oz) boxes cornbread mix
- 1 lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ¼ cup water
- 1 (8-oz) pkg shredded Mexican blend cheese
- 3 Roma tomatoes, diced
- 1 (3.8-oz) can sliced black olives, drained
- 1 head leaf lettuce, chopped
- 1 cup salsa
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 400°F.
- Prepare cornbread mix according to package directions. Spread batter evenly onto 2 greased 12-inch pizza pans.
- Bake 10 minutes or until light brown.
- Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet.
- Stir in taco seasoning mix and water; bring to a boil, reduce heat, and simmer until thick.
- Sprinkle ground beef mixture over partially baked cornbread.
- Sprinkle each with cheese, diced tomatoes and olives.
- Bake 5 to 7 minutes or until cheese is melted.
- Top with chopped lettuce, salsa and sour cream. Cut into wedges to serve.
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