Mexican Cornbread Casserole

1 lb. ground beef
1/4 c. chopped onion
2 tbsp. chopped green chilies
2 eggs, beaten
1 can (1 lb.) creamed corn
2/3 c. milk
1 package. cornbread mix (not Jiffy)
4 slices American cheese

Preheat oven to 425 degrees. Brown beef until crumbly. Drain excess fat. Add onions and pepper. Combine eggs, 1/2 of corn and milk and add to cornbread mix. Stir until moistened. Pour half of cornbread batter into greased 9 inch square pan. Top with beef, cheese slices and remaining corn. Pour other half of cornbread mixture on top. Bake for 25 to 30 minutes.

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