Picadillo Cornbread Casserole

Preheat the oven to 375 degrees F (190 degrees C) and spray a 9x13-inch casserole dish with avocado cooking spray.

In a large skillet, heat olive oil over medium heat. Add onions and green peppers and cook, stirring, until softened, 2 to 3 minutes. Add garlic and sauté for 30 seconds.

Add ground beef to the skillet and cook, until no longer pink, breaking up large pieces. Stir and cook until brown, about 5 minutes. Drain excess fat, and reduce the heat to medium-low.

Stir in tomatoes and green chilies with juice, tomato paste, diced potatoes, cumin, Mexican oregano, chili powder, and salt and pepper to taste. Simmer until fragrant and saucy, 10 to 12 minutes. Remove from the heat and stir in olives and raisins. Pour into prepared casserole dish.

Combine Cheddar and Monterey Jack cheeses; sprinkle half of cheese mixture on top of picadillo mixture. Reserve remaining cheese for later use.

In a large mixing bowl, stir together the corn muffin mix, chili powder, egg, milk, and sour cream. When well blended, stir in chopped jalapeños. Spread cornbread mixture in an even layer over casserole.

Bake in the center of the preheated oven until cornbread is browned and firm to the touch, 35 to 40 minutes. A toothpick inserted into the center of cornbread should come out clean.

Remove from the oven and cool on a wire rack for about 15 minutes. Sprinkle remaining cheese on top of the warm casserole.

Garnish with any combination of chopped tomatoes, fresh cilantro, avocado slices, and chopped green onions, and serve warm.