Instructions

• Preheat your oven to 375 degrees Fahrenheit (190 Celsius).
• Brown the ground beef over medium heat in a skillet. Drain off the extra fat.
• Season beef with the taco seasoning and add about a quarter cup water. Stir and simmer until thickened, about five minutes.
  2 tablespoons taco seasoning packet
• Mix in the Ranch-Style beans and roasted green chile if using. Stir and set aside.
  15 ounces Ranch-Style beans, 4 ounces roasted green chile
• Prepare the corn muffin mix according to package instructions. Fold in the drained corn and half of the shredded cheese.
  2 packages corn muffin mix, 14 ounces canned corn, 2 cups shredded Mexican blend or cheddar cheese
• Spread the beef mixture evenly in a greased 9x13 baking dish.
• Spoon the corn muffin batter over the beef layer, then sprinkle the remaining cheese on top.
  2 cups shredded Mexican blend or cheddar cheese
• Bake in the oven for 25 to 30 minutes until the cornbread crust is golden brown and cooked through.
• Let cool slightly before serving with fresh diced tomatoes, chopped lettuce, black olives, cilantro, and a good scoop of sour cream.
  to taste fresh diced tomatoes, to taste chopped lettuce, to taste black olives, to taste cilantro, to taste sour cream
• Use quick release on your pressure cooker to stop cooking when desired texture is reached.
• Check sealing ring and lid are properly sealed to maintain steam cues for best results.