1 pound ground beef
1 small onion, chopped
1 can (14.5 oz.) diced tomatoes, undrained
1 can (12 oz.) corn, drained
1 can (8 oz.) tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1 box of Jiffy cornbread mix (1 egg and 1/3 cup milk to add to the mix)
1/2 cup shredded cheese (we use Mexican or Taco blend)
In an oven safe skillet, brown the ground beef with the onion until cooked through. Drain the excess grease. Add the tomatoes, tomato sauce, corn, chili powder, and cumin to the skillet and bring to a boil. Turn heat down and allow to simmer for at least 10 minutes. Mix the cornbread batter and pour over the meat mixture. Bake at 400 degrees for 18-20 minutes or until cornbread is done. Immediately top with cheese. Serve in wedges.
Meat mixture was frozen after the 10 minutes of simmering. Thaw meat mixture and pour into an 8x8 or round baking dish. Mix the cornbread batter and spread on top of the meat mixture. Bake at 400 degrees for 18-20 minutes or until cornbread is done. Immediately top with cheese.
Yummy served with black beans on the side!