Cajun Beef Casserole

1 package (8-1/2 ounces) cornbread/muffin mix
1 pound ground beef
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 cups frozen mixed vegetables, thawed
1 can (6 ounces) tomato paste
1 to 2 teaspoons Cajun seasoning
1 cup shredded cheddar cheese
2 green onions, thinly sliced

Preheat oven to 350°.

Prepare cornbread batter according to package directions.

Spread into a greased 11×7-in. baking dish.

In a large skillet, cook beef over medium heat until no longer pink; drain.

Add tomatoes, vegetables, tomato paste and seasoning.

Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese.

Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions.