1 lb. very lean ground beef
1 lg. onion, chopped
2 lg. tomatoes, chopped
1 (10 oz.) pkg. whole kernel corn
1 lg. green pepper
1 c. shredded Cheddar cheese
1 (16 oz.) can pinto beans
2 tbsp. chili powder
1/2 tsp. salt
1 tbsp. Worcestershire sauce
1 c. beef broth or bouillon

TOPPING:

1 1/2 c. cornmeal
3 1/2 c. water
1 tbsp. butter

Preheat oven to 400 degrees. Heat skillet; add beef and saute until no longer pink - about 5 minutes. Drain in paper towel lined strainer; return to heat. Add onions and cook 3 minutes. Add remaining ingredients and simmer 20 minutes.

TOPPING:

Combine all ingredients in saucepan; bring to a boil, and cook 3 minutes. Put beef mixture in 2-quart baking dish. Spoon corn bread mixture on top. Spread to cover beef mixture. Bake uncovered 30 to 40 minutes.