Taco Cornbread Casserole

Taco Cornbread Casserole 1 package of cornbread/muffin mix. 3 cups of cooked taco seasoned meat. 1 cup (8 oz) light sour cream. 1 cup of shredded and divided colby jack, cheddar or mexican cheese. ½ cup of chopped onion. 1 chopped medium tomato. 1 cup of shredded lettuce. Bake the cornbread according to the instructions in the box. Once out of the oven, spread out the meat over the cornbread. In a small bowl, mix together the sour cream, ¾ cup of cheese and onion and add over the meat. While the oven is still heated to 350 degrees, bake for 15 minutes. Before serving, top the cornbread taco with tomato, lettuce and the remaining cheese.