Cornbread Tamale Pie

FOR THE FILLING

• 2 teaspoons olive oil
• 1 pound ground beef
• 1/2 cup onion finely chopped
• 1 1/2 teaspoon garlic minced
• 1 tablespoon taco seasoning
• 10 ounce can red enchilada sauce
• 15 ounce can black beans drained and rinsed
• 1 cup corn kernels
• salt and pepper to taste

FOR THE TOPPING

• 8.5 ounce box corn muffin mix such as Jiffy
• Egg and milk as directed on the box
• 1 cup cheddar cheese shredded
• Optional: Assorted toppings such as sour cream, avocado, and pico de gallo

PREPARATION

1. Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray.

FOR THE FILLING

1. Heat olive oil in a large pan over medium heat. Add ground beef and season with salt and pepper to taste.
2. Cook for 4-5 minutes, then add onion and cook for another 4 minutes or until the onion has softened and meat is cooked through. Add garlic and cook for an additional 30 seconds.
3. Stir in taco seasoning, enchilada sauce, beans, and corn. Bring to a simmer and cook for 5 minutes.
4. Pour beef mixture into prepared baking dish and spread into an even layer.

FOR THE TOPPING

1. Place corn muffin mix into a bowl. Add eggs and milk according to package directions. Mix until a batter forms, then add cheese and stir until just combined. Spread batter over the layer of meat.
2. Bake for 40-45 minutes until topping is golden brown and a toothpick inserted into the cornbread layer comes out with just a few crumbs attached. (If your casserole is browning too quickly, you can cover it with foil for the duration of the bake time.)
3. Cut into slices and serve with your choice of toppings!