1 medium onion, peeled and chopped
1 teaspoon olive oil
1 pound lean ground beef
1 (8-ounce) can tomato sauce
1 (14-ounce) can black beans, undrained
1 (3-ounce) can chopped green chilies, undrained
1 (1.25-ounce) package taco-seasoning mix
1 (8-ounce) package corn-muffin mix
1 cup shredded cheddar cheese
1/4 cup sliced green onions

In a large, nonstick skillet over medium-high heat, saute the onion in the olive oil until onion is translucent. Add the ground beef; brown and then drain fat.

Stir in the tomato sauce, beans, chilies, seasoning mix and 1/2 cup water. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

Prepare the corn-muffin mix according to package directions. Drop small spoonfuls of batter onto meat mixture in skillet (don't worry if there are some small, uncovered places). Cover and cook over medium heat for 15 to 17 minutes until batter is cooked through.

Sprinkle mixture with the cheese and green onion. Recover and cook for 3 to 4 minutes over low heat until cheese melts.

Makes 4 to 6 servings.