1 (6 oz.) pkg. cornbread mix, mixed as directed
4 c. low fat chili
1 c. grated Monterey Jack cheese
1/2 c. grated Cheddar cheese
1 1/2 c. shredded lettuce
1 chopped tomato

Combine cornbread batter and low fat chili (or 2, 15 ounce cans of chili) in mixing bowl. Stir until well blended. Pour half the mixture into 12 inch casserole. Sprinkle Monterey Jack cheese evenly on top of mixture. Cover with remaining cornbread mixture and top with Cheddar cheese. Bake for 30-35 minutes at 350 degrees. Garnish with lettuce and tomato. Serves 4.