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. cornbread mix
1 tbsp. Worcestershire sauce
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 pepper

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

In bowl prepared corn bread mix according to package. Spread half batter in greased 8 x 8 x 2 inch baking pan. Spoon beef mixture over batter in pan. Sprinkle with cheese. Spread remaining batter over top. Bake at 350 degrees until cornbread is done, 30-35 minutes.

Let stand 5 minutes before cutting. Meanwhile in saucepan blend cold water with cornstarch. Stir into the undrained tomatoes, chili peppers, Worcestershire sauce. Cook and stir until thickened and bubbly. Cut cornbread in squares. Serve sauce over. Makes 16 servings.