Hot Tamale Casserole

This was absolutely fantastic! Thanks so much to Jen, who passed along the recipe.

Jiffy corn muffin mix (prepare using directions on the box, you will need milk and an egg)
1.5 lbs ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16oz) kidney beans, rinsed and drained
1 can (10oz) enchilada sauce
1 can (4 ounces) chopped green chilies
1 can (2 ¼ oz) sliced ripe olives, drained
2 tsp chili powder
2 tsp minced fresh cilantro
¾ cup shredded cheddar cheese

In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro, heat through.

Prepare the cornbread mix and put it in an 8 x 8 casserole dish. Top cornbread mixture with the meat mixture. Cover and bake at 400 for 25 minutes. Sprinkle with cheese. Then add cheese for the last 5 minutes until it’s bubbly and cheese is melted.