Not-So-Corny Tamale Pie

• 2 teaspoons vegetable oil, or as needed
• 1 small onion, chopped
• 1 1/2 pounds ground beef
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup shredded Mexican cheese blend (optional)
• 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R))
• 2 (8.5 ounce) packages corn bread mix (such as Jiffy(R))
• 2/3 cup milk
• 2 eggs

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
3. Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
4. Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
5. Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

vegetable oil, onion, ground beef, pinto beans, black beans, cheese, tomatoes, corn bread, milk, eggs

Taken from www.allrecipes.com/recipe/237355/not-so-corny-tamale-pie/ (may not work)