Taco Cornbread Casserole

Taco Cornbread Casserole 1 package of cornbread/muffin mix. 3 cups of cooked taco seasoned meat. 1 (8 oz) cup of light sour cream. 1 cup of colby jack, cheddar or mexican cheese, shredded and divided. ½ cup of chopped onion. 1 medium chopped tomato. 1 cup of shredded lettuce. Prepare the cornbread in a large bowl according to the package instructions then spread it in an 8×8 sprayed pan. In a preheated oven to 350°, bake the cornbread for 20 minutes. In a bowl, mix together the sour cream, ¾ cup of cheese and onion. Spread the meat over the cornbread then top with the creamy mixture. Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese.