Cooking Instructions:

Preheat your oven to 400°F (200°C). In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat and return the skillet to the heat.

Add taco seasoning, salt, and pepper to the cooked beef, stirring to combine well. Mix in the drained corn, pinto beans, and diced tomatoes (along with any optional vegetables you choose to include). Cook for an additional 2-3 minutes until everything is heated through.

In a separate bowl, prepare the Jiffy Cornbread Mix according to package instructions by combining it with 2 eggs and ⅔ cup milk. Mix until just blended.

Pour the cornbread mixture over the beef and vegetable mixture in the skillet, spreading it evenly. Top with shredded cheddar cheese.

Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.

Once baked, remove from the oven and let it sit for a few minutes before serving. Garnish with optional toppings like sour cream and diced tomatoes if desired.

Extra Tips:

For an extra layer of flavor, consider adding some diced jalapenos or bell peppers to the beef mixture. You can also customize the dish by using your favorite beans or adding additional seasonings, such as garlic powder or cumin.

If you don't have a large skillet, you can transfer the mixture to a casserole dish before adding the cornbread topping. Enjoy the leftovers the next day, as the flavors tend to deepen and improve!