MEXICAN TAMALE BAKE
This recipe is very closely based off a recipe by Rachel Ray.

2 boxes corn muffin mix, 8 ½ ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 ½ cups milk
2 tablespoons diced jalepenos (or chiles for a more mild taste)
¼ cup fresh cilantro, chopped
non-stick cooking spray

Topping:
2 tablespoons extra-virgin olive or vegetable oil
1 pound lean ground beef
1 small onion, finely chopped
2 tablespoons minced garlic
2 tablespoons diced jalepenos
2 tablespoons taco seasoning
1 teaspoon seasoning salt
3 cups shredded cheese (Jack or Cheddar)
1 small can diced chiles
2 scallions (green onions), chopped
2 plum or roma tomatoes, diced
2 tablespoons green olives, sliced
¼ cup fresh cilantro, chopped

Preheat oven to 400ºF.

In a large bowl, mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 ½ cups milk, jalepenos, and cilantro. Spray a 9.5 X 13.5 inch baking dish with non-stick cooking spray and pour in the muffin mix. Bake for 12-15 minutes, or until a knife inserted into the center comes out clean. Remove from oven and set aside.

Meanwhile, add the olive oil to a large skillet and heat over medium-high heat. Add the ground beef, onions, garlic, and jalepenos. Cook until meat is browned. Stir in the taco seasoning and seasoning salt and cook 5 more minutes.

Top the cornbread with beef, cheese, and veggies. Add baking dish back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro.