2 cans pinto beans
1 can stewed tomatoes
1 lg. onion, chopped
1 lb. ground chuck
1 box Jiffy cornbread mix

Brown chuck and onion in large skillet. Add stewed tomatoes, boil until thoroughly hot. Pour into large 9x13 inch casserole dish. Mix cornbread as directed on box but add extra milk to make batter real thin. Pour this on top of pinto bean mixture. lightly smooth over top. Bake at 350 degrees until bread is done, about 30 minutes.