Mexican Cornbread Casserole

1 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green chilies
2 eggs, beaten
1 16 ounce can creamed corn
2/3 cup milk
1 envelope cornbread mix
4 slices American cheese

Preheat oven to 425F. Brown beef until crumbly. Drain excess fat.

Add onions and pepper.

Combine eggs, 1/2 of corn and milk and add to cornbread mix. Stir until moistened.

Pour half of cornbread batter into greased 9 inch square pan.

Top with beef, cheese slices and remaining corn.

Pour other half of cornbread mixture on top. Bake for 25 to 30 minutes.

Serves 6.