Taco Cornbread Casserole

• 1 package (8 1/2 oz) corn bread/muffin mix 
•  1 egg 
•  1/3 cup milk 
•  3 cups cooked taco seasoned meat 
•  1 can black beans 
•  1 cup (8 oz) sour cream, light 
•  1 cup colby jack, cheddar or mexican cheese, shredded and divided 
•  1/2 cup onion, chopped 
•  1 medium tomato, chopped 
•  1 cup shredded lettuce 
•  1 can sliced olives (optional, I didn't use) 

 In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese. (we'll double this four our family and have leftovers!)