1 1/4 pounds lean ground beef, crumbled
1/2 cup chopped onion
3 tablespoons dry taco seasoning mix
1 (14 1/2 ounce) can Mexican-style tomatoes
    (discard 2 tablespoons liquid)
2 (15 ounce) cans pinto beans
1/3 cup ripe olives, sliced
3 tablespoons chopped fresh parsley
4 ounces shredded Monterey jack cheese
1 can refrigerated cornbread twists
1 egg yolk, slightly beaten
1 tablespoon water

Saut?beef and onion in a 12-inch cast iron skillet over medium heat; drain. Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle with cheese.

Twist cornbread strips while shaping in lattice pattern over mixture, making sure strips adhere to sides of skillet. Brush twists with a mixture of egg and water. Bake at 350 degrees F for 15 minutes, or until lightly browned.