Mexicali Cornbread Casserole

Ingredients

• 1 tablespoon extra virgin olive oil or avocado oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 pound lean ground beef
• 1 (16 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained
• 1 tablespoon taco seasoning
• 2 cups frozen kernels, divided
• 1 (8.5 ounce) package corn muffin mix, prepared
• 2 cups Mexican Style shredded cheese

Instructions

1. Heat oven to 350 degrees F.
2. Pour 1 tablespoon of olive oil into a large skillet over medium heat.
3. Add pepper and onion and cook until almost tender.
4. Add ground beef into skillet and stir to brown it.
5. Drain the fat.
6. Stir in undrained tomatoes, black beans, 1 cup of the corn kernels and the taco seasoning.
7. Cook and stir 3 minutes or until heated through.
8. Spoon meat mixture into a 13x9-inch baking dish.
9. Prepare cornbread batter as directed on package but add 1 cup cheddar cheese and 1 cup frozen corn kernels.
10. Spread cornbread mixture over meat mixture. Top with 1 cup of shredded cheese.
11. Bake 30 minutes or until the cornbread is lightly brown and done through.
12. Let stand 5 mintues before serving.

Notes