Mexican Casserole with Cornbread Topping

I've been making this recipe so long, I don't have any idea where I got it from. It makes a good amount, so plenty of leftovers, or have your friends in.

Ingredients 

1 lb. ground beef 

1 lb. bulk mild Italian Sausage 

1 cup frozen corn, thawed 

1 med. green bell pepper, finely chopped 

1 med. onion, finely chopped 

1 med. garlic clove, minced 

1 tsp. paprika (I use Hot, not Sweet) 

¼ tsp. Cayenne 

3 ½ Tbs. taco seasoning mix 

1 (8 oz.) can tomato sauce 

1 (10 oz) can diced tomatoes & green chilies 

2-3 cups shredded Cheddar Cheese or Monterey Jack Cheese 

1 (6 oz) pkg. cornbread mix 

2/3 cup milk 

1 egg 

Directions 

• Preheat oven to 350.  Grease a 13x9 inch glass baking dish.  I used a round 10-inch Corning Ware baking dish.  Sides on it are about 2 inches high. 
• Place a large skillet over medium-heat.  Brown beef and sausage.  Drain.  
  

  
• Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes and ¾ cup of water.  Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10-15 minutes, stirring frequently. 
• Spoon the mixture into the greased pan.  Sprinkle evenly with the shredded cheese. 
• Combine the cornbread mix, milk and egg in a bowl; mix well.  Let sit to thicken, 5 minutes.  Pour evenly over the beef mixture.  

  

  I like to use whole milk for this recipe

   

  

  Here, I've added the cheese and started putting the cornbread mixture on top.  Ready for the oven.

 Bake, uncovered, 30 minutes or until golden brown.  (My oven browned it in 20 minutes).