Preheat: Adjust oven rack to lower middle position and heat oven to 450F*
Aromatics: In a 12 inch ovenproof skillet over medium heat, warm up the oil until hot. Add onion, chili powder, and 1/2 tsp salt and cook just until onion is soft. Stir in garlic and cook 30 more seconds.
Cook: Stir in ground beef, drained beans, and drained tomatoes. Cook and break up the meat with a spatula until fully browned, about 5 min. Off heat, stir in cheese. Season with kosher salt to taste. Add more chili powder if desired. Smooth beef mixture into an even layer in the skillet.
Prepare Cornbread: According to package instructions, mix the cornbread batter. Spread cornbread batter evenly on top of the beef mixture in skillet.
Bake: Bake until edges are golden brown, approx. 15 minutes. Check center of cornbread for doneness. If needed, cover loosely with foil and bake another 5 minutes or until center is cooked through. Let rest at room temperature 10 minutes before serving. Garnish as desired.
Notes
If you don't have an oven-proof 12-inch skillet, you can layer casserole into an oven-safe baking dish instead.
Bake time may need to be adjusted, depending on thickness/brand of your cornbread in chosen baking dish. Brands of boxed cornbread mixes vary, so adjust bake time as needed for center to bake through.
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