1 ½ -2 lb lean ground beef 1 envelope taco seasoning
1 med onion diced
1 lg can mild green chilies (divided)
½ green bell pepper, diced
1 can Rotel Tomatoes
I add cayenne pepper for added heat.
2 (8 ounce) package cornbread mix
¾ -1 cup milk
2 tlb oil
½ can 15 oz creamed corn (or small can)
1/4 cup chopped pickled jalapeno
1 small can sliced black olives
½ can whole kernel corn
½ can 15 ounce black beans, rinsed and drained
2 cup Mexican blend cheese shredded (divided)
1 tomato diced
1. Preheat oven according to cornbread package. Grease 9×13 casserole dish.
2. Brown meat, drain off excess fat. Add onion, bell pepper and ½ of green chilies cook until tender. Add taco seasoning and Rotel and simmer.
3. Meanwhile prepare cornbread. In a bowl combine mix, eggs, milk and oil. Add remaining green chilies, jalapeno and creamed corn.
4. Spoon thin layer of cornbread on the bottom of the pan. Top with meat 1 cup of cheese. Sprinkle olives, corn and black beans over meat. Spoon the rest of the cornbread mixture on top and bake according to cornbread package. Serve with remaining cheese, tomatoes, lettuce and sour cream.