1 pound ground beef
1 medium onion, chopped
2 cups tomatoes (303 can)
2 cups chili-seasoned beans, such as Ranch Style
¼ pound American cheese, such as Longhorn, grated
½ cup cornmeal
½ cup sifted flour
2 tablespoons sugar
¼ teaspoon salt
2 teaspoons baking powder
1 egg
½ cup milk
1 tablespoon shortening
Spread ground meat over bottom of ungreased, cold skillet and place on medium heat.
Add onion in a layer over the meat.
When meat begins to sizzle, time for ten minutes of browning, stirring occasionally to brown evenly.
Add tomatoes and beans and simmer on low heat for ten minutes.
Grate the cheese and set aside.
Mix remaining ingredients as for cornbread.
Pour meat and vegetable mixture into a greased two-quart casserole dish.
Sprinkle cheese over the top.
Spread cornbread mixture by hand to form an even layer over all.
Bake.
Temp: 425 Degrees F.
Time: 25 minutes
Yield: 6 to 8 servings