I made this tonight. I was trying to use as much stuff out of the pantry in one meal as possible because I'm running out of room. 
3/4-1 pound ground meat
1/2 cup chopped onion
2 cloves minced garlic
1 can beans (chili, ranch style, pinto, or kidney)
1 6 oz can tomato paste
1 cup beef broth (can make with water and bouillon)
1 can corn, drained (I use Mexican seasoned corn)
Chili powder to taste
Few dashes Tabassco, optional
1 box Jiffy cornbread mix
1/3 cup milk
1 egg
Mix cornbread with 1/3 cup milk and egg. Set aside.
Preheat oven to 400.
In skillet, brown meat with onion and garlic; drain. Add remaining ingredients (except cornbread). Bring to a boil, and then simmer a few minutes until about half of the liquid has cooked out.
Spoon meat mixture into greased casserole. Top with cornbread mixture.
Bake at 400 for 20 minutes, or until cornbread is done.
3/4-1 pound ground meat
1/2 cup chopped onion
2 cloves minced garlic
1 can beans (chili, ranch style, pinto, or kidney)
1 6 oz can tomato paste
1 cup beef broth (can make with water and bouillon)
1 can corn, drained (I use Mexican seasoned corn)
Chili powder to taste
Few dashes Tabassco, optional
1 box Jiffy cornbread mix
1/3 cup milk
1 egg
Mix cornbread with 1/3 cup milk and egg. Set aside.
Preheat oven to 400.
In skillet, brown meat with onion and garlic; drain. Add remaining ingredients (except cornbread). Bring to a boil, and then simmer a few minutes until about half of the liquid has cooked out.
Spoon meat mixture into greased casserole. Top with cornbread mixture.
Bake at 400 for 20 minutes, or until cornbread is done.
