1 lb. lean ground beef
1 med. clove garlic, minced
1 sm. onion, chopped
2 tsp. chili powder
1 can (8 oz.) tomato sauce
1/4 tsp. salt
1 c. frozen corn
1 pkg. (7 1/2-12 oz.) corn bread muffin mix
1 c. (4 oz.) shredded Monterey Jack or mild Cheddar cheese
Prepared salsa (optional)

Preheat oven to 375 degrees. In 10 inch oven proof skillet over medium high heat, cook beef, garlic and onion for 5 minutes. Add chili powder; cook for 3 minutes, stirring constantly. Stir in tomato sauce and salt; heat through. Remove from heat; sprinkle corn evenly over chili.

Prepare corn bread batter as directed on package. Spoon batter over corn, spreading to edges of skillet.

Bake for 20-25 minutes, or until corn bread is golden and toothpick inserted in center comes out clean. Let cool in skillet on wire rack for a few minutes. Using knife, loosen corn bread from edge of skillet; invert pie onto platter. Sprinkle cheese around edge of pie. Serve with salsa, if desired.

Note: To make skillet "oven-proof" wrap handle of regular skillet with aluminum foil.