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2 lbs. pork roast, shredded
8 oz. cheddar cheese, shredded (or mexican blend, divided)
1 med. onion, chopped
1 package corn muffin mix (8 1/2 oz.), prepared as directed
8 oz. tomato sauce
15 oz. tomatoes, diced, mexican w/ lime juice & cilantro
1 package taco seasoning mix, divided
8 oz. whole kernel corn
15 oz. creamed corn
4 jalapeno peppers, or other hot peppers, divided
15 oz. black beans, canned, drained
sour cream
scallions, thinly sliced

Preheat oven to 350?F. Shred pork roast and place pieces in large skillet. Add onions and 2 diced hot peppers and cook until onions are transparent. Stir in tomato sauce, diced tomatoes, and all but one teaspoon of taco seasoning. Simmer to blend.
Stir in creamed corn and simmer an additional 2 minutes. Remove from heat and add drained black beans. Pour mixture into a greased 9"x13" glass baking dish. Sprinkle with 6 ounces shredded cheese.
Prepare corn muffin mix according to package directions. Combine whole kernel corn and 2 diced hot peppers with mixture and spread over top of meat mixture. Sprinkle with 2 ounces of cheese and 1 teaspoon of taco seasoning.
Bake 30 minutes until lightly browned and cornbread is set. Garnish with sour cream and sliced green onions (scallions).

Note: Leftover roast is excellent for this recipe. Also, beef and chicken are excellent in place of the pork.

Ron Rich, Lakeland, Fl.