1 lb. ground meat
1/3 c. chopped onion
1 tbsp. shortening
2 tsp. chili powder
3/4 tsp. salt
1 tsp. Worcestershire sauce
1 c. canned tomatoes, chopped
1 c. drained, canned kidney beans
1/2 recipe corn bread batter

Brown meat and onion in shortening, drain. Add seasoning and tomatoes. Cover and simmer over low heat for 15 minutes. Add kidney beans. Pour meat mixture into 1 or 1 1/2-quart casserole. Top with cornbread batter, spreading with wet knife. Bake at 425°F for 20 minutes or until cornbread is browned.