1 tbsp. butter or oil
1/4 c. chopped onion
1 lg. clove garlic, minced
6 oz. chorizo or Italian sausage
1 tsp. chili powder
1/2 tsp. dried oregano leaves
1/4 tsp. salt (optional)
1/4 tsp. pepper
1 lb. lean ground beef
1 (8 oz.) can tomato sauce
1 1/2 c. shredded Cheddar cheese

TOPPING:

3/4 c. milk
2/3 c. all-purpose flour
2 tbsp. cornmeal
1 egg
1 tbsp. oil or melted butter
Tomato wedges for garnish

Melt butter in a 9-inch skillet or deep pie pan (that can go in the oven). Saute onion until soft. Stir in garlic. Saute 1 minute. Remove sausage from casing. Cook, breaking up meat, 10 minutes. Pour off any grease. Stir in chili powder, oregano, salt, if used and pepper. Add ground beef. Brown. Stir in tomato sauce. Bring mixture to a simmer. Remove from heat. Sprinkle with cheese.

In a bowl, combine milk, flour, cornmeal, egg and oil. Beat vigorously with egg beater or mixer. Pour topping over mixture in skillet. Bake at 425 degrees for 25 minutes or until golden and puffy. Serve immediately. Good served with sliced cucumbers tossed with a lime juice, vinegar and oil dressing. 4 to 5 servings.