Spicy Easy Corn Casserole (Without Egg!) - cooking recipe

Ingredients

1 (15 ounce) can creamed corn (as is)
1 (4 ounce) can diced green chilies, rinsed and drained
1 (15 ounce) can whole kernel corn, rinsed and drained
1 (15 ounce) can petite diced tomatoes (as is)
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon Mexican seasoning, your choice
1 (8 ounce) box corn muffin mix (Jiffy classic)
12 ounces light sour cream
TOPPING
1/2 cup corn tortilla chips (crushed, approx)
1/3 cup french's French-fried onions (approx)
1/2 cup monterey jack cheese (shredded, approx)
1/2 cup cheddar cheese (shredded, approx)

Preparation

In a large mixing bowl, put in the creamed corn first.
Rinse and drain the indicated ingredients and put them in too-- the green chiles, corn, and black beans.
Add the can of diced tomatoes.
Pour on the tablespoon of seasoning, and toss well to coat, I find my salad fork makes a good mixer for this to disperse the spicing.
Add the corn muffin mix and the sour cream (12 oz is usually just the whole thing), mixing well.
Grease an 13 x 9 casserole dish with cooking spray and dump the whole mixture into it.
Bake at 350F for 45-50 minutes or until the top looks set.
Towards the end of the baking time, measure out the topping ingredients and put them into a bowl. I had some pepper jack cheese from a gift basket, which I grated, that was just awesome on this.
When the casserole is done baking, don't turn the oven off yet. Extract the casserole and put the topping on it, then put it back in the oven on Broil for about 5-8 minutes, or until you have a crispy, cheesy, onion-y topping that conceals the peppery corny goodness.
Serve with salt and pepper to taste and enjoy!
For extra kick, sautee the diced chiles and 1/3 cup diced onion in 2 TB oil and some of the seasoning before putting in the casserole. As posted, it's the timesaver method.