Another way to eat tacos

If there is a way to eat tacos... my family will find it. I found this recipe and figured why not add cornbread to tacos? This recipe really was pretty easy to make. I baked the chicken ahead of time so all I had to do was reheat it, add a few things, pile it together, and bake it. The only change we'd make for next time is the French Fried onions... oddly the only thing they added was grease. They don't show up in this dish like they do in green bean casserole, they don't shine - at all. Seems like a waste of deliciousness. We did like this recipe, Nicholas declared this delicious and we all agreed. We'll make it again and skip the onions this time... Oooh... maybe we'll we can add real onions...oohhhh there we go!

Cornbread Taco Bake
1 Tablespoon olive oil
1 green bell pepper (diced)
1 red bell pepper (diced)
2 cups shredded rotisserie chicken
1/2 cup water
1 Tablespoon taco seasoning
1 (15 ounce) can sweet corn (drained)
1 (15 ounce) can black beans (drained and rinsed)
1 (8 ounce) can tomato sauce
1 (8.5 ounce) package Jiffy corn muffin mix
1 egg (as per muffin mix)
1/3 cup milk (as per muffin mix)
4 ounces French fried onions (divided)
1 cup shredded cheddar cheese

Preheat oven to 400 degrees F.
Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
Heat the olive oil in a medium skillet pan over medium-high heat and saute bell peppers for 2-3 minutes.
Add the chicken, water, taco seasoning, corn, beans and tomato sauce to the pan and cook for about 5 minutes, stirring frequently. Remove from heat and set aside.
Prepare the corn muffin mix according to the package instructions and stir half of the French fried onions into the batter.
Pour the chicken mixture into the prepared dish and spread the cornbread batter on top.
Bake for 20 minutes, or until the cornbread topping is golden brown.
Top the casserole with the remaining onions and shredded cheese.
Bake for another 3-5 minutes or until the cheese has melted.
Remove the casserole from the oven and allow it to rest for a few minutes before serving.