This Mexican Pot Pie uses beef, corn, black beans and a zesty tomato sauce with a spicy cheddar cornbread topping.
Brown ground beef in large pan, drain, and return to pan. Add in tomato soup, corn, and black beans.
Pour into the bottom of a 4 quart casserole dish.
In a mixing bowl, beat cornbread mix, milk, oil, and eggs until smooth. Stir in chilies and cheddar cheese.
Pour over meat filling in casserole dish. Bake at 400 degrees for 30 - 35 minutes, or until a cake tester comes out crumbly from the cornbread layer.
Allow casserole to rest 5 minutes before serving.