Instructions

• Preheat the oven to 375°F and position a rack in the center.
• In a medium bowl, stir together the Jiffy cornbread mix (8.5 oz), 1 egg, and 1 cup creamed corn until just combined. Set the cornbread mixture aside.
• Heat a large, oven-safe skillet over medium-high heat. Add 1.5 pounds lean ground beef, 1 diced onion, and 1 diced bell pepper. Cook, breaking the beef into pieces, until the beef is browned and the onion and pepper are soft (about 7–10 minutes).
• Drain any excess grease from the skillet and return the skillet to low heat.
• Add the drained 16-oz can pinto beans, the drained 15.25-oz can corn, the 10-oz can Rotel tomatoes with green chiles (undrained), the 8-oz tomato sauce, and 3 tablespoons taco seasoning. Stir to combine and simmer on low for 3–5 minutes to heat through and meld flavors.
• Spread the reserved cornbread mixture over the beef mixture in an even, thin layer.
• Transfer the skillet to the preheated oven (or, if your skillet is not oven-safe, transfer the beef mixture to a baking dish before topping with the cornbread). Bake 18–22 minutes, until the cornbread is set and the top is lightly golden (a toothpick inserted in the center should come out mostly clean).
• Remove from the oven and let rest 3–5 minutes. Serve warm with a dollop of sour cream and a sprinkle of chopped cilantro.