2 lbs. ground beef
1 (16 oz.) can corn
2 (16 oz.) cans short cut green beans
2 (16 oz.) cans either red or pinto beans

(You may use a 16 to 20 ounce bag of mixed vegetables in place of the canned corn and green beans. You will, though, have to add more liquid if you make this substitution.) 2 pkgs. taco seasoning

Use all juice from canned vegetables including red or pinto beans. If further moistening is desired, use tomato juice, tomato sauce, taco or picante sauce or salsa, or even any left over spaghetti sauce.

Brown beef and drain excess fat. Saute onion in enough butter to prevent burning. Return beef to same pan and add taco seasoning, vegetables and liquids. The mixture should be about as moist as meat for tacos but not as sloppy as for sloppy joes. Place this all in a greased 9 x 13 inch pan. Top with unbaked corn bread batter (recipe below or you can use any prepared mix on the market).

CORN BREAD:

1 c. cornmeal
1 c. flour
1 tsp. salt
4 tsp. baking powder
2 tbsp. sugar
1 egg
1/4 c. oil
1 c. milk

Mix all ingredients together and place on top of meat casserole. Bake in a 350 degree oven for 30 to 45 minutes or until corn bread is well done. You may want to serve it with taco sauce or salsa.