Chili Cornbread Pie

1 pound ground turkey or lean ground beef

1 (1.4-ounce) packet chili seasoning or taco seasoning mix

2 (8-ounce) cans tomato sauce

1 (15 1/4-ounce) can no-salt added whole kernel corn, drained

1 (15-ounce) can black beans, rinsed and drained

1 (12-ounce) can evaporated milk, divided

1 (4-ounce) can diced green chiles, drained (optional)

2 (8.5-ounce) boxes dry corn muffin mix

2 large eggs

Sliced avocado, salsa and/or sour cream (optional)

Preheat oven to 400 degrees, Grease 13-by-9-inch baking dish. Cook turkey or ground beef in large skillet over medium-high heat until turkey is no longer pink; drain. Stir in chili or taco seasoning, tomato sauce, corn, beans, ?226-130? cup evaporated milk and chiles, if using. Bring to a boil; reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.

Combine corn muffin mix, remaining evaporated milk and eggs in medium bowl; stir just until moistened. Spoon and spread mixture evenly over meat filling. Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving. Serve with avocado, salsa and/or sour cream, if desired.

Nutrition facts per serving: 239 calories, 6 g fat, 2 g saturated fat, 74 mg cholesterol, 26 g carbohydrates, 20 g protein, 556 mg sodium, 5 g fiber