Mexican Pot Pie

Mexican Pot Pie 1 lb ground beef 14 oz can tomato soup 14 oz can of corn drained 14 oz can of black beans drained and rinsed 11.5 oz box cornbread mix 1 1/3 cup milk 1/3 cup oil 2 eggs 7 oz diced green chiles drained 1 cup shredded cheddar cheese Brown ground beef in large pan, drain, and return to pan. Add in tomato soup, corn, and black beans. Pour into the bottom of a 4 quart casserole dish. In a mixing bowl, beat cornbread mix, milk, oil, and eggs until smooth. Stir in chilies and cheddar cheese. Pour over meat filling in casserole dish. Bake at 400 degrees for 30 - 35 minutes, or until a cake tester comes out crumbly from the cornbread layer. Allow casserole to rest 5 minutes before serving.