Taco Cornbread Bake

So today was one of those rare days that Skubz had off of work, from BOTH jobs! Woohoo! So I let him pick what we would have for supper, and he picked this Taco Cornbread Bake that I used to make when we lived in our apartment.
I had completely forgotten about this one, and how much Skubz liked it, so I was pretty excited (especially because of how quick and easy it is!)

I found this recipe on a healthy eating website once, but I only have the "pregnant" excuse to eat what I want for a few more months, and I plan to use it, damn it! So it was changed around, a few things added or taken out. I also didn't agree with the baking method, so this has really become more of a Mimz original.

Mmm, everything about this screams comfort food. And of course this is before it gets all dressed up and sexy.

There was only half a pan left by the time Skubz was done annihilating what was on his plate.

Taco Cornbread Bake
1 (8.5 oz) box cornbread mix
1 egg
1/3 cup milk
1 lb cooked taco meat

1/2 cup onion (chopped)
1 can of re-fried beans
1 1/2 cups of shredded cheddar cheese
Optional toppings:
lettuce
chopped tomatoes
sour cream
salsa
black olives

Preheat the oven to 350 degrees F. Mix together the cornbread mix, egg and milk. Pour into a greased 8x8 pan. Bake in the oven for 15 minutes, set aside. Combine the prepared taco meat, onion and re-fried beans. Evenly spread on top of the cornbread. Top with the shredded cheese. Bake for another 20-25 minutes or until heated through and cheese is melted.
Before serving, add any optional toppings.

And for your viewing enjoyment, here is a sexy, dressed up version of our delicious dinner. Seriously, are you still looking at the picture? Go make it already! ;)