Preheat oven to 375°. 

Butter or spray with cooking spray a 13X9 or similar casserole dish, set aside. 

In a large skillet brown the ground beef until cooked through. As the meat browns break it up with the back of a spoon or a spatula.

Drain off most, but not all of the excess fat. Place the meat into a bowl and reserve. 

Sauté the onions in the remaining fat, depending on the amount of fat in the meat you may need to add a tablespoon of olive oil. 

Cook the onions until softened and just beginning to brown.

Add the corn, tomato paste, chili powder, cumin, salt, and pepper.Stir in the cooked ground beef.

Stir in the water and bring to a boil. Reduce heat to low and simmer for 20 minutes. 

Reserve about 1/3 cup of the sliced olives and 1/3 cup of the sliced green onions. 

Stir in the remaining olives and the green onions. Take off heat and let cool slightly about 5 minutes. 

Spread the filling into the prepared casserole dish. 

Mix the cornbread mix according to the package directions using the milk and eggs. 

Sprinkle 2/3 of the shredded pepper jack cheese over the filling. 

Using a spatula try to evenly spread out the cornbread batter over the cheese covering all the way to the edges. 

Sprinkle the remaining cheese, green onions, and olives over the batter distributing as evenly as possible.

Bake for 40 – 50 minutes until the cornbread is nicely browned and cooked through. You can poke a toothpick in the center to see, but be aware if you go to deep you will hit the filling.

Let cool for a few minutes before serving.

Serve with sour cream or Greek yogurt. And sliced avocado if desired