Dairy-Free Taco Pie

So I have been tweaking a recipe for a while now, and think I finally got it to where we really like it - it's a dairy-free Mexican casserole that we call Taco Pie for brevity. =)

Taco Pie

1 lb ground beef
1 pkg taco seasoning
1 can pinto beans, drained
1 cup cooked rice
3/4 cup salsa
1 box Jiffy corn muffin mix
1 egg
1/3 cup water
1 cup cooked corn, cooled

Preheat oven to 400.

Brown the ground beef in a large skillet. Drain off the excess fat, then add the taco seasoning according to the directions on the package. Set aside to cool.

In a medium bowl, mash the pinto beans (I use a hand mixer to get a super smooth consistency). Stir in the rice and salsa. Set aside.

In another bowl, combine the corn muffin mix, the egg and the water. Stir until almost combined, then stir in corn kernels. Set aside.

In a glass 9x9 pan, spread the bean and rice mixture evenly. Top with the ground beef mixture. Spoon the cornbread over the top - it doesn't need to be perfectly even. Bake at 400 for 25-30 minutes or until the top is crisp and golden brown. Enjoy!