2 tbsp. oil
1 onion, diced
3 cloves garlic, minced
2 lb. ground beef
2 tbsp. flour
1-2 tbsp. chili powder
1 tsp. oregano
1/2 tsp. cumin
1 can kidney beans
1 (28 oz.) can tomatoes
1 (7 oz.) can diced green chilies
2 c. shredded Cheddar cheese

TOPPING:

2 eggs
1/3 c. sour cream
1 (8 oz.) pkg. corn muffin mix
1 (12 oz.) can whole kernel corn, drained

Saute oil, onion and garlic; add and brown ground beef. Add flour, chili powder, oregano and cumin. Stir in kidney beans, tomatoes and green chilies. Pour into a 9 x 13 x 2 inch baking dish; sprinkle Cheddar cheese on top. Stir together eggs, sour cream and corn muffin mix; fold in corn.

Drop by teaspoonsful on top of casserole. Bake at 375 degrees for 30-35 minutes, or until brown and bubbly. Let stand for 10 minutes before serving.