Mexican Cornbread Casserole

• 1 (16 ounce) package marie callenders southwestern cornbread mix
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 lb ground beef
• 1 small onion, diced
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups cheddar cheese, shredded
• Toppings
• 1 medium tomatoes, chopped
• 1 cup lettuce, shredded
• 1 (3 7/8 ounce) can black olives, sliced
• 1 cup sour cream
• 1 cup salsa

1. Mix Marie Callenders Southwestern Corn Bread Mix as directed, Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 375 for 15 minutes.
2. In skillet brown ground beef with diced onion then drain, add taco seasoning and rotel tomatoes, mix well. Mix in drained black beans. Spread over corn bread. Top with half the cheese.
3. Bake for 20 - 25 minutes or until heated through and cheese is melted.
4. Layer toppings, shredded lettuce, black olives, guacamole, tomatoes, sour cream, remaining cheese or whatever you like.
5. Let set 5 minutes. Cut into squares.

mix, taco seasoning mix, ground beef, onion, tomatoes, black beans, cheddar cheese, toppings, tomatoes, black olives, sour cream, salsa

Taken from www.food.com/recipe/mexican-cornbread-casserole-507573 (may not work)