Mexican Pot Pie

1 lb ground beef
14 oz can tomato soup
14 oz can of corn drained
14 oz can of black beans drained and rinsed
11.5 oz box cornbread mix
1 1/3 cup milk
1/3 cup oil
2 eggs
7 oz diced green chiles drained
1 cup shredded cheddar cheese

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.

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