Mexican Cornbread Casserole

I am all about easy, one-dish suppers. This is great year round and can easily feed a crowd inexpensively. It is easy to change up the ingredients and make it your own and tweaked to your family’s tastes.

1lb ground meat (I used venison, beef works great too)

1/3 of a sweet onion, chopped

Minced garlic, to taste (measure with your heart)

Brown together in a large skillet (I use cast iron), then add:

1 pkg taco seasoning

1 can diced tomatoes

1 can diced green chilies

1 can of whole kernel corn, drained

1 can black beans, rinsed and drained

Let bubble and turn off heat.

For the cornbread:

2 packages of sweet cornbread mix, made according to package (or your favorite recipe)

1 can cream style corn

Finely chopped fresh jalapeño (however much you like)

Shredded cheese (I used Colby jack) (Again, measure with your heart)

Mix all together and pour over meat mixture, spreading to the edges. Bake at 425 F until cornbread is done (about 25-28 minutes).