Corn bread topped Hamburger Casserole

Here's a great recipe for leftovers. I had some spanish rice and black beans left over from a previous meal but it was not enough for 2 full servings for my husband and I. So, whats better then mixing it into a casserole? 

 

Ingredients
1 pound ground beef 

1 cups spanish rice

1/2 pound sliced mushrooms 

2 slices chopped cooked bacon 

2 tablespoons taco seasoning mix

1/2 red onion, chopped

1 can diced tomatoes

1/2 red pepper, chopped

1/2 can black beans drained 

1/2 cups water 

1 package corn bread and muffin mix 

1/2 can of corn

4 jalapeno rings, chopped

1 tablespoon chopped garlic

Brown onions and garlic. 

Add hamburger and brown 3-5 minutes. Add can of tomatoes, salt and pepper to taste. Add taco seasoning with 1/2 cup water. Add 1 can black beans, bacon, red pepper and mushrooms. 

Bring to boil. Pour in casserole dish.

Mix 1 package cornbread mix as package calls for. Mix in the corn and jalapenos and spread evenly on top of casserole mixture. 

Place in 400 degree oven and bake for 20-30 minutes (ovens vary).

Slice into 6 "pie" pieces and serve it with salad and my corn and black bean salsa on top. I love how the the pie has nice layers and the colors offset. And it's so very good!!