Tex-Mex Cornbread Casserole

Tex-Mex Cornbread Casserole

1 lb of Ground Beef

1 15 oz. Can Diced Tomatoes

1 small onion

1 Package Taco Seasoning

1 Can Kernel Corn – any size (Drained)

1 Can Sliced Black Olives (Drained) (Optional for those that don't like them)

2 Cups Shredded Cheese

1 Jiffy Corn Muffin Mix

Pre-heat oven according to Jiffy Muffin instructions. Grease a casserole dish and set aside. Brown ground beef and diced onion. Once onion is clear and beef cooked, stir in diced tomatoes (with juice) and taco seasoning. Stir in corn and black olives (I use two cans because I love them). Simmer for about 5-10 minutes until some of the liquid evaporates. Dump mixture in bottom of casserole. Sprinkle 1 cup of cheese on top. Next mix cornbread muffin mix according to package directions and add second cup of cheese to the mix. Pour on top of meat mixture and spread evenly. Bake about 20-25 minutes until the cornbread is done.