Mexican Pot Pie

Cornbread base:
2 boxes corn bread mix
2 eggs
2/3 milk
1 cup shredded cheddar cheese

Filling:
2 lbs ground beef sirloin
2 packages taco seasoning
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 small can tomato sauce
1 regular can diced tomatoes
1 small can green chilies
1-2 cups shredded cheddar cheese

Mix all ingredients for the cornbread base. Spray a 9 x 13 casserole dish with nonstick spray and pour cornbread mix in the bottom.

Brown beef sirloin with taco seasoning. Add all the rest of the ingredients except the cheddar cheese. Pour the beef mixture on top of cornbread base. Top with cheese.

Bake at 375 degrees for 45 minutes or until cornbread is done and filling is hot and bubbly.

Serve with sour cream.