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

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

Prepare corn bread according to package directions. Spread a thin layer of batter (not more than half) in a greased 8 x 8 x 2 inch baking pan. Spoon beef mixture over batter in pan; sprinkle with cheese. Spread remaining batter over cheese. Bake, uncovered, 350 degrees until corn bread is done, 30 to 35 minutes. Let stand 5 minutes before cutting. Heat your favorite salsa to serve over corn bread (or use at temperature you like.) Or make your sauce from ingredients above. While corn bread is baking, in small saucepan blend cold water and cornstarch. Stir in undrained tomatoes, chili peppers, green peppers, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cut corn bread in squares, serve sauce over. 4 to 6 servings.