Mexican Cornbread Casserole

Mexican Cornbread Casserole GROUND BEEF MIXTURE: 1 lb ground beef, lean 1 packet taco seasoning, medium 3/4 c chopped onions 1 1/2 c shredded cheddar cheese 1 can(s) Rotel with green chiles, 10 oz can 1/2 can(s) corn, drained (or all of a small can), 8.75 oz can 1/2 can(s) red kidney beans, drained & rinsed, 16 oz can TOPPING: 1 box cornbread mix (I used Jiffy), 8.5 oz 1 egg 1/2 c milk Preheat oven to 400'F. Grease or spray with cooking spray a 13X9" pan. Brown meat with onions. Add taco seasoning and cook thoroughly, stirring to blend in the mix. Add Rotel, corn and kidney beans. Pour into greased 13x9" pan. Top with cheese. Prepare cornbread according to directions with 1 egg & 1/2 cup milk. Pour over cheese and lightly press in a bit. Bake for 15-20 minutes. (per cornbread package directions)