1 1/2 lb. ground beef
2 (15 oz. ea.) cans pinto or great northern beans, drained
1 cup chopped onion
1 (15 oz.) can whole kernel corn, drained
1 (10 oz.) can Rotel tomatoes
1 (15 oz.) can diced tomatoes with juice
1 clove garlic, chopped
1/2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1 cup shredded cheese, for sprinkling
Corn bread mix and ingredients to prepare (I use Jiffy)

Brown ground beef and drain. Combine beef, beans, onion, corn, Rotel, tomatoes, garlic and spices. Mix well to combine. Pour into lightly greased casserole dish. Sprinkle cheese on top of casserole.

Prepare cornbread mix making a thick batter. Spoon batter onto casserole.

Bake at 350°F for 35 to 45 minutes or until cornbread is brown on top.

Serves 6 to 8. Refrigerates and freezes well.

Submitted by: Debbie, Alabama