1. Cook ground beef, drain fat. Place cooked beef into a bowl and stir with taco seasoning.
2. Add sauteed onions, beans, corn, tomatoes & chiles, and half of the shredded cheese (1 ½ cups) to the taco seasoned beef and mix, set aside.
3. Mix Pioneer Whole Grain Cornbread Mix with the water in a mixer with the paddle attachment for 1 minute on low speed, stopping half through to scrape the bowl.
4. Add beef and vegetable mixture to the batter and mix for an additional 30 seconds.
5. Grease muffin pans, add ~2 ounces of batter mixture to each pan.
6. Sprinkle each filled pan with cheddar cheese, using the other half of the cheese (remaining 1 ½ cups).
7. Bake for 12-15 minutes at 375°F (convection).
8. Cool for 5 minutes and serve warm.

Chef’s Tip: Garnish with tomato slice and sour cream