Mexican Casserole

• ⅔ cup milk
• 1 egg
• 1 ounce 6.5 package Mexican cornbread mix
• 1 ounce 8.5 can whole kernel corn, UNDRAINED
• 1 ounce 14.5 can whole tomatoes, chopped and DRAINED
• 1 package (1.5 oz) taco seasoning mix OR 4 tablespoons Penzey’s taco seasoning
• 1 lb. ground beef

Preheat oven to 400 degrees.  Grease a shallow 2 quart baking dish.  Brown ground beef in large skillet.  Drain.  Stir in seasoning mix, tomatoes and corn.  Bring to a boil, stirring occasionally. 

Pour into prepared dish.  Prepare cornbread batter with the egg and milk, according to package directions.  Pour over ground beef mixture.  Bake 15-20 minutes.  Let cool 10 minutes.  Serves 4 to 6.