1 lb. ground beef
1 tbsp. chili powder
1/3 c. chopped onion
1 can drained kidney beans
1 tbsp. shortening
3/4 tsp. salt
1 can tomatoes
1 c. cornbread batter

Brown meat and chopped onion in shortening. Drain. Add seasonings and tomatoes. Cover and simmer over low heat for 15 minutes; then add kidney beans. Pour meat mixture into a greased 1 to 1 1/2 quart casserole dish. Top with corn bread batter, spreading carefully with wet knife. Bake at 425 degrees for 20 minutes.