-
1
Preheat oven to 400F.
-
2
Spray a medium sized pan with cooking spray and saute the onion and green chiles over medium heat until onion is somewhat tender about 5 minutes.
-
3
Turn heat to high, add ground beef and cook until beef is just browned (5-7 minutes).
-
4
Drain fat.
-
5
Return mixture to pan on medium heat and add taco seasoning and the amount of water called for on the envelope (usually 2/3 to 3/4 cup).
-
6
Stir together, cover, and reduce heat to medium and simmer 5 minutes or until sauce has thickened.
-
7
Stir 1/2 cup of refried beans into the meat mixture after the sauce has thickened.
-
8
While the taco meat simmers, make the cornbread batter.
-
9
Mix together 1 box of Jiffy with 1/3 cup milk and 1 egg.
-
10
Set aside (batter will rise better if it has a few minutes to rest).
-
11
Spray a 9 glass pie plate (deep dish works best) with cooking spray.
-
12
Pour in meat mixture and spread evenly.
-
13
Drop the cornbread mix by spoonfuls on top of the meat, and spread gently with a spatula to even out.
-
14
Bake in preheated oven for 10 minutes.
-
15
Remove from oven, top with shredded cheese, and bake an additional 5 minutes or until cheese is melted.
-
16
Let stand 5-10 minutes before serving.
-
17
Cut into 6 wedges and garnish with sour cream and salsa, if desired.
