1 lb. ground beef
1 c. onion, chopped
1 tbsp. garlic, minced
3/4 c. thick and chunky salsa
1 (1.25 oz.) pkg. taco seasoning mix
1/4 c. water
1 (8 1/2 oz.) pkg. cornbread mix
1 c. whole kernel corn
1/2 c. sliced ripe olives, drained
1 c. Cheddar cheese, shredded
1/2 c. green chilies (mild)
1 (15 oz.) can refried beans

In a large skillet over medium heat, brown ground beef, onion and garlic together until onion is just tender; drain. Stir in salsa, taco seasoning and water. Reduce heat to low and cook 5 to 6 minutes, until mixture thickens.

Prepare cornbread according to package directions. Stir in corn, olives, Cheddar cheese and green chilies. In an 8 x 8-inch baking pan, spray with cooking spray. Pour 1/2 of cornbread batter over bottom of pan; spread evenly. Layer beef mixture over batter. Layer refried beans over beef. Spoon remaining cornbread batter over beans.

Bake in preheated oven at 350°F for 30 to 35 minutes or until crust is golden brown. Remove from oven and allow to sit in pan and cool 10 to 15 minutes. Cut into squares; serve with a dollop of sour cream and salad.

Serves 6.