Here is what I made for dinner tonight. You could substitute ground chicken or turkey or vegetarian crumbles OR black beans and refried beans. Sorry-no pictures.
1 lb. hamburger
1 package Taco Seasoning (I use the less sodium, no msg one)
1 can diced tomatoes
1 box frozen corn, defrosted
1 cup shredded cheese
2 boxes Jiffy corn Muffin mix
Brown the Hamburger. Drain the fat. Add in Seasoning, tomatoes and corn. Simmer until warmed through. Place in a casserole dish.
Prepare the Corn muffin mixes per the box (1 egg and 1/3 cup milk for each box), adding a little more milk so the mixture is pourable.
Pour onto the hamburger mixture in the casserole dish-so that it covers the mixture.
Top with Shredded cheese.
Bake at 400 for 30 minutes. Check to make sure the Cornbread is cooked all the way through in the center-bake in 5 minute intervals if more time is needed.
Serves 6 (?) (There are 2 are us and we probably have leftovers for 2 nights)
Variations: add in chiles, black beans, use Salsa instead of diced tomatoes. Add more cheese on top for the last 5 minutes to get a gooey effect.