Easy Dinner: Taco Casserole

I LOVE Mexican Food!  I could eat it 3 or 4 days a week!  And by Mexican Food, I mean good ole TexMex...ya know, tacos, bean burritos, nachos, SALSA.  Our dear friends, Howard & Laura, are just as passionate (if not more) as I am about good TexMex.  So, Howard & Laura...this was inspired by ya'll!

Taco Casserole

1 can fat-free refried beans
1 small can diced green chilis
1 small container lite sour cream
1 lb ground beef
salt
minced onion
minced garlic
1 small pinch crushed red pepper flakes
chili powder
cumin
salsa
grated Fiesta blend cheese
2 boxes of Jiffy cornbread mix
2 eggs
2/3 c milk
frozen corn
butter

Coat a casserole dish with non-stick spray.  Spread the beans over the bottom.  Spread the chilis over the beans.  Add a layer of sour cream.

Brown ground beef with salt, onion, garlic, pepper flakes, chili powder, & cumin.

Place mixture over sour cream. Add your favorite salsa (as much or as little as you like).  Top with grated cheese.

In a separate bowl, mix cornbread, eggs, milk, & corn.  Pour over top of casserole.  Top with slices of butter to make golden brown.

Bake at 425* for 25 minutes.

You can serve with some of Sam's Guacamole

2 ripe avocados
minced onion
minced garlic
minced jalapeno pepper (or serrano pepper if you want more mild)
diced tomatoes
juice of 1 lime
salt

Put all ingredients in a bowl & mash with a fork until creamy, yet chunky.  To chill or store guacamole, place plastic wrap over the guacamole itself, not just the bowl.  Press down with your hand gently to seal.  This will keep it from going brown for about 24 hours!

Enjoy!