1/4 c. chopped onion
1/4 c. chopped bell pepper
1 c. canned tomatoes, chopped with 1/2 c. juice
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. garlic powder
3 oz. tuna, drained and flaked or 2 oz. tuna and 2 oz. red kidney beans
3/4 oz. cornmeal
1/4 c. water
1 tsp. flour
2 tsp. vegetable oil
1/2 tsp. baking powder
1/8 tsp. salt

In medium non-stick skillet, cook onion and green pepper about 5 minutes or until soft. Add tomatoes, juice, and spices; simmer 5 to 10 minutes. Stir in beans and tuna. Pour into small casserole. In small bowl, combine remaining ingredients. Drop cornmeal mixture by teaspoons onto the bean-tuna mixture. Bake at 375 degrees about 30 minutes or until bubbly and cornbread top is browned. May substitute cooked chicken or ground turkey for tuna.