Southwest Skillet Pot Pie

1 pound ground beef
1/2 medium onion, chopped
2 (15 ounce) cans mixed vegetables, drained
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced jalapeno peppers, drained (optional)
3/4 cup water
1 (1 1/4 ounce) package taco seasoning mix
Salsa and sour cream

Crust:
3/4 cup all-purpose flour
1/2 cup yellow corn meal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg
2 tablespoons vegetable oil
1 (4 ounce) can chopped green chiles

In 10-inch skillet, brown and cook ground beef; drain thoroughly. Return meat to pan. Add onion; return to heat and cook until tender. Add mixed vegetables, beans, jalapeno peppers, water and taco seasoning. Cook over medium-high heat until most of liquid is gone.

To make crust: In medium bowl, combine flour, corn meal, sugar, baking powder and salt. Add milk, egg, oil and chiles; stir until flour is moistened. Spread evenly over top of meat mixture in skillet. Cook, covered, over low heat for 30 to 35 minutes or a wooden pick inserted into crust comes out clean. Serve hot with salsa and sour cream.

Serves 4 to 6.

NOTE: You can also bake this in the oven. Using an ovenproof skillet, bake at 375 degrees F for 30 to 35 minutes, or until crust is lightly browned.