Taco Skillet Pie by R. Herrick

Serve w/ any condiments - sour cream, tortilla chips, avocado...

1lb lean ground beef 1can (19oz) black beans w/ liquid
1 can (14.5oz) petite cut zesty jalapeno tomatoes (I couldn't find these so I added plain organic canned diced tomatoes and added 3/4 of a mini can of green chili peppers - it's *not* too spicy for kids!)
1 pkg. (1.25oz) mild taco seasoning (too salty for me, added 1/8-1/4 of a bag)
1 pouch (6.5 oz) cornbread mix (used the Jiffy box mix, but used *only* the mix, did not follow recipe)
2 large eggs
1/3 cup low fat milk
1T veg oil/olive oil
1/2 C mexican (or blended) shredded cheese

Cook ground up meat, drain & place in bottom of casserole dish.
Spread beans on top
Spread tomatoes on top(Spread green chilis on top - if used)
Sprinkle taco seasoning over it[My mom suggested adding sliced black olives, yum!]
Put cornbread mix in a small bowl, add 2 eggs, milk & oil & mix - your child could do this.
Then pour sticky cornbread mixture over the entire casserole.
Bake @ 375 until bread is golden (about 15-20 min; watch it).
Take out, sprinkle cheese over top.
Place back in oven until cheese is melted.
Let it cool for 5 minutes, Cut & Serve.
Serves 4-6 adults