Preheat the oven to 350-degrees.

In a large bowl, combine the cornbread mix, egg and milk until well blended.

Spread it into an 8x8 baking dish sprayed with nonstick cooking spray and bake for 15 minutes.

While the cornbread is baking, prepare the ground chuck. You can either cook 1/2-pound ground chuck (or more if your family desires) with 1/2-packet taco seasoning or used taco meat is frozen and thawed.

Mix the sour cream, cheese and onion together in a bowl. (I usually rinse and dry the one I used for the cornbread mix and use it again to save on the number of dishes.)

Carefully spread the meat over the baked cornbread.

Dollop and spread the sour cream mixture over the meat.

Put it back in the oven for 20 to 25 minutes, until it's heated through and the cheese is melted.

Top with shredded lettuce and diced tomato, if desired, or eat as is (which is what we do around here!).