• 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   package 
    (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
Heat oven to 425 degrees F. In a 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 a boil over high heat. Cook 1 minute.
Prepare cornbread according to package directions using eggs, milk, and oil in the amounts 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.
Nutrition information
Per Serving: cal. (kcal) 439, Fat, total (g) 20, carb. (g) 42, fiber (g) 7, pro. (g) 25, Percent Daily Values are based on a 2,000 calorie diet
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