Brown:

Add:

1 can Rotel tomatoes

1 sm. can tomato puree

1 chopped onion

Cook over low heat until very thick. Add salt to taste.

CORNBREAD:

3 c. yellow cornmeal
3 tsp. baking powder
2 tsp. salt

Mix well. Add 2 eggs, 1 small can creamed corn, 1/2 cup grated sharp Cheddar cheese, 1 tablespoons chopped chili peppers, 1 1/2 to 2 cups buttermilk (batter should be thick but spreadable). and 1 cup grated sharp Cheddar cheese.

Heat 9 x 13 inch well greased pan. Add 1/2 of the cornbread mixture and spread evenly. Spoon meat mixture over cornbread. Sprinkle 1 cup sharp cheese. Carefully spoon remaining cornbread over cheese. Bake at 350 degrees for 45 minutes to 1 hour until cornbread is done. Cut into squares. To serve, put cornbread on plate. Top with heated salsa. Serve with salad. Makes a complete meal.