TACO CORNBREAD BAKE

1Lb. Ground Round or Ground Chuck
1 Pack Taco Seasoning
1/3 Cup Water
1 Can Rotel Tomatoes with green chiles
1 Can Black Beans, drained and rinsed
1 Box Jiffy Corn Bread Mix, make this up for cornbread
11/2 Cups Shredded Cheddar Cheese
Sour Cream
Salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with sour cream and salsa.