Corn Bread Taco Bake

1-1/2 lbs ground chuck
1 pkg (or 1 heaping TB) taco seasoning
2 TB dried cilantro (approx.)
1 can (12oz) whole kernal corn, drained
1/2 c. chopped green pepper (optional)
1 can (8oz) tomato sauce1 pkg corn muffin mix, plus ingredients to prepare mix
1 can (2.8oz) French's French Fried Onions
1/2 c. shredded cheddar or Co-Jack cheese

~Preheat oven to 400*.
~In large skillet, brown ground beef; just before it's browned all the way through add about 1 TB dried cilantro; cook through & drain grease.
~Stir in taco seasoning, water, corn, more cilantro to taste, tomato sauce (& green pepper, optional - I don't use it); pour mixture into 2-qt casserole.
~In a small bowl, prepare corn muffin mix according to pkg directions; stir in 1/2 can of French's onions.
~Spoon batter around edge of beef mixture.
~Bake, UNcovered at 400* for 20 minutes.
~Top corn bread w/shredded cheese & remaining onions; bake, UNcovered, 1-3 minutes more.
~Serves 4-6.