Matt'S Mexican Cornbread Mix

• 1 lb. ground beef, or turkey
• 1 can pinto beans
• 1 can Niblets corn
• 1 jar of salsa
• 1 sweet onion
• 1 jalapeno pepper
• dash of paprika, chili pepper, cumin and dried cilantro
• 2 tablespoons olive oil
• 3/4 grated cheddar or monterey jack cheese
• corn bread mix

1. heat olive oil
2. chop onion and saute in olive oil
3. add ground meat until brown
4. add spices and combine
5. add to skillet the corn (rinsed) and the pinto beans (rinsed) Stir together.
6. Add the salsa and the chopped jalapeno. Transfer 1/2 of the mixture into a 3 quart baking dish, cover with half the cheese, add the rest of the meat mixture and spread the corn bread mixture over the top of the casserole (spread evenly) and cover with the rest of the cheese.
7. Bake in a preheated 350Degree oven for 45 minutes until cornbread is brown. Allow the casserole to sit for 5 minutes to cool.
8. Serves 4

ground beef, pinto beans, niblets corn, salsa, sweet onion, pepper, paprika, olive oil, cheese, corn bread

Taken from www.epicurious.com/recipes/member/views/matts-mexican-cornbread-mix-50050769 (may not work)