Taco Cornbread Casserole

Preheat your oven to 400°F (200°C).

In a large bowl, combine the cornbread muffin mix, egg, sour cream, and creamed corn. Mix until just combined.

Pour the cornbread batter into a greased 10-inch cast iron skillet or a similar-sized baking dish and spread evenly.

Bake for 20 minutes, or until the cornbread is set and lightly golden.

While the cornbread is baking, heat olive oil in a large skillet over medium-high heat. Add the diced bell pepper and onion and sauté until softened, about 5 minutes.

Add the ground beef to the skillet with the vegetables. Cook until browned, breaking it up with a spoon. Drain off any excess grease.

Stir in the taco seasoning packet and prepare according to the packet's directions (usually involves adding a small amount of water).

Once the cornbread is done, remove it from the oven. Use a fork to poke holes all over the surface.

Pour the can of enchilada sauce evenly over the cornbread.

Spoon the cooked ground beef mixture over the enchilada sauce and spread it into an even layer.

Top with the shredded cheese.

Cover the skillet with aluminum foil and bake for another 20 minutes at 400°F, until the cheese is melted and bubbly.

Remove from the oven, top with diced tomatoes if desired, and let it rest for a few minutes before serving.