5. Then add in taco seasoning and ⅓ cup water and stir to combine.
6. Then add in Mexicorn and Rotel. Stir well and simmer for a couple of minutes.
7. Once cornbread is cooked, take out of oven, then cover with ground beef mixture.
8. Next, combine sour cream, ONE cup of shredded cheese and green onion in a bowl.
9. Gently spread the sour cream mixture on top of the ground beef mixture.
10. Sprinkle the top with the remaining cup of shredded cheese.
11. Bake for about 25 minutes until heated through and cheese is melted.
12. Allow to cool for a few minutes. Slice and serve.
Notes:
Top with shredded lettuce, diced tomatoes, sliced olives and a drizzle of taco sauce.