1 lb. ground beef
1/3 c. chopped onion
1 clove garlic, minced
1/4 c. catsup
3/4 tsp. salt
1 (10 oz.) pkg. corn bread mix
1/2 c. shredded American cheese
2 tbsp. cold water
2 tsp. cornstarch
1 (8 oz.) can tomatoes, cut up
2 tbsp. chopped seeded canned green chili peppers
2 tbsp. chopped green pepper
1 tsp. Worcestershire sauce

In skillet, cook beef, onion and garlic until meat is brown; drain off fat. Stir in catsup and salt; set aside.

In bowl, prepare corn bread mix according to package directions. Spread half of the batter in a greased 8x8x2 inch baking pan. Spoon beef mixture over batter in pan; sprinkle with cheese. Spread remaining batter over cheese. Bake, uncovered, at 350 degrees until corn bread is done, 30-35 minutes. Let stand 5 minutes before cutting.

Meanwhile, in small saucepan, blend cold water with cornstarch. Stir in the undrained tomatoes, chili peppers, green pepper, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cut corn bread in squares; serve sauce over. Makes 6 servings.