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Green Chili Cornbread Mexican Casserole


1 ½ pounds of ground round or extra lean ground beef
1 package of taco seasoning
1 small onion, diced
½ green bell pepper, diced
1/3 cup water
1 can Rotel tomatoes with chilis (hot or mild--your choice)
1 cup frozen corn kernels
1 small can sliced black olives
1 Tablespoon garlic powder
2 cups Mexican Blend shredded cheese
1 box Jiffy cornbread
1 egg
1/3 cup milk
1 small can diced green chilies

  
Preheat oven to 375 degrees.  In a skillet brown meat with onion, bell pepper and garlic powder until no pink remains in meat.  Sprinkle on taco seasoning.  Add 1/3 cup water, Rotel tomatoes (don’t drain), corn, and black olives.  Mix well and bring to a boil.  Reduce heat and simmer 5 minutes.  Meanwhile, in a bowl mix cornbread mix, egg, 1/3 cup milk, and green chilies.  Stir 1 ¾ cup of cheese into meat mixture.  Pour into casserole dish.  Top with cornbread mixture and bake 25 minutes or until cornbread is golden brown.  Remove from oven and top with ¼ cup of cheese and let sit 5 minutes before serving.

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