Stove-Top Tamale Pie

1 t. olive oil

1 medium onion, chopped

1 lb. lean ground beef

1 8-oz. can tomato sauce

1 14-oz. can black beans, undrained

1/2 C. water

1 3-oz. can chopped green chiles, undrained

1 1.25-oz. package taco seasoning mix

1 8-oz. package corn muffin mix

1 C. shredded cheddar cheese

1/4 C. sliced green onion

In a large nonstick skillet over medium-high heat, place the olive oil and onion and saute 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.

Serves 4-6.