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