1 (8 ounce) package cornbread mix ( I usually have Jiffy on hand)
1 pound lean ground beef
1 envelope taco seasoning
1 small can mild green chillies
½ green bell pepper, diced
1 small can sliced black olives
1 (10 ounce) can rotel tomatoes
1 ½ to 2 cups frozen corn
2 cups shredded Mexican blend cheese
1 tomato sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can creamed corn
1. Preheat oven according to cornbread package. Grease casserole dish (9×11 and 9×13 are both fine).
2. Brown meat with ½ package taco seasoning and drain off excess fat. Add onion and pepper and cook until tender. Add rotel tomatoes, kidney beans, black olives and corn. Let simmer.
3. Meanwhile prepare cornbread according to package directions. Add green chillies and creamed corn.
4. Spoon thin layer of cornbread on the bottom of the pan. Top with meat mixture then add half of the cheese. Spoon the rest of the cornbread mixture on top and bake according to cornbread package. In the last 5 minutes of cooking top with tomato slices and remaining cheese. Continue baking until cheese is melted.