If you like savoury things, you'll love this Tex-Mex skillet pie. I like food in Texas and having it incorporated with Mexican makes me so excited to make this at home.
Preheat the oven to 425 degrees Fahrenheit. In a bowl, stir the corn muffin mix, milk, and egg.
Brush the bottom and sides of a cast-iron skillet with 1 tablespoon of oil; heat over high. If you don't have a cast-iron skillet, use an oven-safe skillet.
Cook the ground beef until brown and drain off most of the grease.
Transfer the ground beef to another bowl. Add the sweet potatoes and onion to the ground beef grease; season with salt and pepper.
Cook, often stirring, until the vegetables soften, about 3 minutes.
Add the ground beef back in, as well as the tomatoes and their juices, the corn, and cilantro. Stir well and top with the muffin batter, leaving a 2-inch border. Bake until the cornbread is golden and a tester inserted in its centre comes out clean, 15 to 18 minutes.