Taco Cornbread Casserole

I found this on Debbi Does Dinner's blog -- tweaked it a bit to suit my family.  (see link for her original recipe) Very good, they loved it - I'll be making it again for sure!

Serves 4-6
1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
2 tablespoons melted butter
1 lb (approx) cooked ground beef, seasoned as for tacos (I used salt, pepper, cumin, a dash of chili powder, and 1/2 cup hot salsa)
1 can beans*  (original recipe used black beans, I used chili beans)
1 cup sour cream
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I forgot)

In a large bowl, combine the corn bread mix, butter, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.   -- Or short version:  Prepare according to package directions. 
Brown ground beef, and season well.  Drain.
Combine meat, beans and 3/4 cup cheese and spread over corn bread.  
Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  
Combine sour cream and onion.  
Serve topped with the sour cream/onion mixture and sprinkled liberally with tomato, lettuce and remaining 1/4 cup of cheese. 
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Changes for next time & other notes:
Saute onion, add to ground beef
Cook meat ahead to save time.
Add a can of ro-tel to the meat instead of salsa.
Use green onion in sour cream
Add red and/or green bell pepper to lettuce and tomato --the color and crunch would be great!
Remember the olives!
Serve with salsa, if desired
Beans -- black beans would be great, but P isn't a fan. Chili beans worked very well,  and their seasoned "juice" was a good addition to the meat.  Could use pinto or red beans tho may need additional seasoning.
Might try with jalapeno cornbread for an added "kick."
Might also try with corn added to the taco meat for added color and as another veggie.

Apple Flognarde

Found this at Chicho's Kitchen blog - very easy, very fast, very yummy!  Great for a quick dessert, and it's good hot or cold.

Ingredients (serves 6):
3 apples
3 large eggs
1 ½ cups milk
½ cup sugar
½ cup + 1 tbsp flour
2 tbsp vegetable oil

Preheat the oven at 400ºF.

Peel and core the apples then cut into chunks.

Grease a tart tin or pie plate with butter and sprinkle some flour. Place on a baking sheet.  Place apples in the prepared tart tine or pie plate.

Gently heat the milk until warm. In a mixing bowl, whisk the eggs until blended and foamy. Add the sugar, flour, oil and whisk until smooth. Gradually whisk in the warm milk.

Using a ladle, carefully pour the liquid batter over the apple chunks, filling up to the rim.

Bake for 30 – 45 minutes until the flognarde is puffed and golden. 

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Notes:

I cut the apples into a large dice instead of chunks.

Expect that it will deflate a bit after you remove it from oven.