2 lbs lean ground beef
1 large onion, diced
1 can (14.5 oz) black beans, drained and rinsed
1 can (14.5 oz) creamed corn
1 can (14.5 oz) diced tomatoes with green chiles (medium heat)
1 package (7 oz) cornbread mix
1 package (12 oz) shredded sharp Cheddar cheese, divided in half
In a large skillet, medium-high heat, brown the ground beef and diced onion together until there is no pink in the meat; drain excess oil.
In a large mixing bowl, add the black beans, creamed corn and tomatoes with chiles.
When beef and onions are ready, add the cornbread mix and half the cheese to the bowl; mix to break up any clumps in the cornbread mix.
Add the beef and onions and mix until all is incorporated well.
Preheat oven to 350F; spray a 3 quart casserole dish with nonstick cooking spray. Spread the mixture into the dish; bake for 25 minutes.
Spread other half of cheese over the casserole; return to oven for another 15 minutes.
Makes 8 servings.