Tex-mex Shepards Pie

• 1 1/2 lb Ground beef
• 15 1/4 oz can of sweet corn
• 28 oz diced tomatoes (drained well)
• 1 onion
• 1 garlic powder
• 1 black pepper
• 1 envelope taco seasoning
• 1 box jiffy corn muffin mix
• 1 shredded cheese
• 4 each green onions
• 1 red pepper
• 1 large egg
• 2/3 cup milk
• 1 Goya adobo seasoning

1. Preheat oven to 400F and prep baking dish with cooking spray.
2. Cook down ground beef until little granules, like taco meat, and drain.
3. Onions, pepper, and green onions and saute in the same vessel as the beef.
4. Add beef back to pot and reheat thoroughly.
5. At this time, add seasonings, drained tomatoes and drained corn and turn heat up a bit to cook some liquid out, just about 5 min or so.
6. While this is going, mix corn muffin batter with 1 egg and milk.
7. The box will probably say 1/3 cup, but about doubling it makes it so the cornbread spreads more evenly and smoothly.
8. Dump meat mixture into prepared baking dish and top evenly with corn muffin batter., pushing carefully into the sides to almost seal the meaty goodness.
9. Bake about 18 min, or until corn bread topping is done.
10. Serve hot garnished with cheese.
11. I eat mine with a little plain Greek yogurt and hot sauce.
12. Enjoy!

ground beef, corn, tomatoes, onion, garlic, black pepper, taco, cheese, green onions, red pepper, egg, milk

Taken from cookpad.com/us/recipes/350011-tex-mex-shepards-pie (may not work)