Taco Cornbread Casserole

A few weeks ago I joined a pyrex group on facebook and one of the popular things is to show "pyrex in action" in meal prep or with a finished casserole.  Earlier this week I saw this dish and while nobody included a linked recipe, they did say how they made it (as a side note, I must remember to save things like this so I don't spend an hour hunting for the post to find said directions).  So this is how I made it, although you can add tomatoes to the taco meat mixture if you want.

Ingredients:
1 pound or so of ground beef
1 packet of taco seasoning mix
3/4 cup water (per packet)
1 onion
1 can of black beans, drained and rinsed
1 can of whole kernel corn, drained
1 cup of shredded taco cheese
1 package of corn bread/muffin mix (the small Jiffy type)
1 egg (per box)
1/3 cup milk (per box)
shredded cheese
part of can of green chilies

Cook ground beef, adding onion as it cooks, drain and add the taco seasoning mix and water and cook as per the packet.  While it simmers, mix corn bread, adding green chilies (I didn't want to overwhelm the dish so I only used part of the can, you may wish to add the whole can or none) and approximately a handful of cheese.  Add the black beans, corn, and cup of shredded cheese to the taco meat.  Place taco meat in a 2 qt / 8x8 size dish, spread cornbread evenly over top.  Cook in preheated oven according to the cornbread directions.  Serve on a bread of lettuce with sour cream and more shredded cheese on top as desired.