1 lb (450 g) ground beef
1 onion, chopped
1 can (15 oz) kidney beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 packet taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
1 cup cornmeal
1 cup milk
2 eggs

1 lb (450 g) ground beef 1 onion, chopped 1 can (15 oz) kidney beans, drained and rinsed 1 can (10 oz) diced tomatoes with green chilies 1 packet taco seasoning 1 cup sour cream 1 cup shredded cheddar cheese 1 cup cornmeal 1 cup milk 2 eggs

Preheat your oven to 350°F (175°C).
In a skillet, brown the ground beef and onion over medium heat until the meat is cooked through. Drain excess fat.
Stir in the kidney beans, diced tomatoes, and taco seasoning. Simmer for 5 minutes.
In a separate bowl, mix cornmeal, milk, eggs, baking powder, salt, and black pepper until smooth.
In a greased 9x13 inch baking dish, spread the meat mixture evenly.
Pour the cornmeal mixture over the meat layer, spreading it gently.
Top with sour cream and shredded cheddar cheese.
Bake for 30-35 minutes, or until the top is golden and set.
Let it cool for a few minutes before slicing. Garnish with chopped green onions before serving.