Taco Skillet Pie

This recipe I founded today in Parents Magazine while waiting for my girls at dance, so great and easy I thought I would share.


Ingredients:
1 pound lean ground beef
1 can (19 ounces) black beans with liquid
1 can (14.5 ounces) petite-cut zesty jalapeno tomatoes
1 package (1.25 ounces) mild taco seasoning
1 pouch (6.5 ounces) cornbread mix
2 large eggs
1/3 cup low fat milk
1 tablespoon vegetable oil
1/2 cup Mexican-blend cheese mix

Directions:
1. Heat oven to 425 degrees F. In large ovenproof skillet, cook beef over medium heat until browned. Drain fat if necessary. Stir in black beans, tomatoes, and taco seasoning. Bring mixture to boil over high heat. Cook 1 minute.
2. Prepare cornbread according to package directions using eggs, milk, and oil in the amount shown in the ingredients list. Spoon cornbread onto hot taco mixture. Bake 15 minutes. Sprinkle top with cheese and continue baking 5 minutes or until cornbread is golden brown. Let cool 5 minutes before serving.