Preheat your oven to 375˚F. This ensures that your casserole bakes evenly and thoroughly.
In a medium bowl, prepare the cornbread topping. Mix together the Jiffy cornbread mix, egg, and creamed corn until just combined. Set this mixture aside while you prepare the filling.
In a large, oven-safe skillet, add the ground beef, onion, and bell pepper. Cook on medium-high heat, stirring frequently, until the beef is browned and the onion and peppers are soft, about 5 to 7 minutes. Make sure to drain any excess grease to keep your casserole from being too oily.
Reduce the heat to low, and add in the drained pinto beans, drained corn, Rotel tomatoes, tomato sauce, and taco seasoning. Stir well to combine all the ingredients and let them simmer for about 3 to 5 minutes, allowing the flavors to meld together.
Spread the prepared cornbread mixture evenly over the top of the beef and bean mixture in the skillet. Make sure to cover the beef mixture as evenly as possible with a thin layer of cornbread.
Transfer the skillet to the oven and bake for 18 to 22 minutes, or until the cornbread topping is set and lightly golden. Keep an eye on it to prevent overbaking.
Once baked, remove the skillet from the oven and let it cool for a few minutes. This will make it easier to serve.
Serve warm with a generous dollop of sour cream on top and a sprinkle of cilantro for a fresh burst of flavor!
