Taco Cornbread

** Recipe from This Chick Cooks **

* 1 pkg. (8-1/2 oz.) corn bread mix (GF if desired)
* 1 egg
* 1/3 c. milk
* 1/2 lb. cooked taco-seasoned meat
* 1 can (16 oz.) refried beans
* 1/2 c. sour cream
* 1/2 c. shredded Mexican cheese blend + 2 Tbl. for topping
* 1 med. tomato, chopped
* 1 c. shredded lettuce
* 1 can (2-1/4 oz.) sliced ripe olives, drained

Heat oven to 350. Combine cornbread mix, egg & milk in a large bowl and stir just until combined. Spread batter into a greased cast iron skillet or pie pan.  Bake about 15 min.  Combine taco meat & beans. Spread mixture over cornbread. Top with sour cream and sprinkle on 1/2 c. cheese.  Bake for another 15-20 min, watching to make sure cornbread doesn't burn. Remove from oven and sprinkle with lettuce, tomato, olives and remaining cheese. (The lettuce might wilt just a little if adding immediately, so wait a few minutes if this bothers you!)