1 teaspoon olive oil
1 medium onion, chopped
1 pound lean ground beef
1 8-ounce can tomato sauce
1 14-ounce can black beans, undrained
1/2 cup water
1 3 ounce can chopped green chiles, undrained
1 1.25-ounce package taco seasoning mix
1 8-ounce package corn muffin mix
1 cup shredded cheddar cheese
1/4 cup sliced green onion
In a large nonstick skillet over medium-high heat, place the olive oil and onion and sauté until the onion is translucent.
Add the ground beef and brown; drain the fat.
Stir in the tomato sauce, black beans, water, green chiles and taco seasoning mix.
Bring to a boil, reduce the heat, cover and simmer 5 minutes.
Prepare the corn muffin mix according to package directions.
Drop small spoonfuls of batter over the meat mixture in the skillet; don't worry if there are some small uncovered places.
Cover and cook over medium heat 15-17 minutes until the batter is cooked through.
Sprinkle the mixture with the cheese and green onion.
Re-cover and cook 3-4 minutes over low heat until the cheese melts.