1 1/2 pounds lean ground beef, browned
(about 3 3/4 cups cooked)
1 package taco seasoning mix
1/2 cup water
1 (8 ounce) can tomato sauce
1 (12 ounce) can whole-kernel corn, drained
1 (4 ounce) can chopped green chiles (optional)
1 (8 1/2 ounce) package corn muffin mix (or two 6 1/2 ounce package)
Grated Cheddar cheese for garnish
Preheat oven to 400 degrees F.
Drain browned ground beef well and place in a large skillet.
Over medium-high heat, stir in taco seasoning mix, water, tomato sauce, corn and chiles, if desired. Simmer for 3 minutes, then pour into a 2-quart casserole.
Prepare corn muffin mix in a medium bowl according to package directions. Spoon corn muffin mixture around outer edge of casserole. (If using two 6 1/2 ounce packages, you'll have enough to cover top.) Bake, uncovered, for 20 minutes.
Sprinkle cornbread with grated Cheddar cheese and return to oven for 2 to 3 more minutes, until cheese melts.
Makes 6 servings.