Cornbread Taco Casserole

I was in quite a rut of bad recipes before I made this casserole. {Don't worry the Pumpkin Bread and Venison Tacos were after this, so not included in the "bad" recipes!} I had been trying out some new recipes mostly from Pinterest and at best they were turning out "so-so."
I won't bore you with the list but even things like pumpkin bars and cereal bars were turning out nasty.  Well actually the cereal bars tasted just fine but just wouldn't stick together.  I ended up eating them on top of yogurt.
So I was looking for something new for dinner and had this casserole in my head.  I had made something similar before but couldn't remember where the recipe had come from.  {Turns out, I had pinned it}.  So I just made this one up with ingredients I knew we liked.

Cornbread Taco Casserole
1 lb hamburger
1/2 onion, diced
1 (14.5 oz) can diced tomatoes
1 pkg taco seasoning
1 cup corn
1 pkg corn bread, mixed according to direction on pkg

Preheat oven to 400 degrees and spray 2 qt casserole dish with non-stick spray.
Brown hamburger with onion.  Drain excess grease.  Add tomatoes, taco seasoning and cook about 2 minutes over medium heat.  Add corn and pour into casserole dish.
Spread corn bread mixture over the top.
Bake for 20-25 minutes until cornbread is golden brown.

This turned out really yummy and the only complaint I had from my family was that there wasn't enough.  So next time I'm going to double everything but the cornbread and put it in a larger baking dish.


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