Taco Cornbread Skillet Casserole

Preheat your oven to 400°F (200°C).

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

Pour the batter into a greased cast iron skillet or a baking dish and spread it evenly.

Bake for 20 minutes.

While the cornbread is baking, sauté the diced bell pepper and onion in a separate large pan over medium heat until softened.

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

Stir in the taco seasoning packets and cook according to the package directions.

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

Pour the enchilada sauce evenly over the cornbread.

Layer the cooked taco meat mixture on top of the enchilada sauce.

Sprinkle the shredded cheese evenly over the meat.

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

Remove from the oven, top with diced tomatoes if desired, and serve warm.