Ingredients

1 lb lean ground beef
1 c chopped onion
3/4 c red bell pepper, chopped
4 cloves garlic, minced
1 T olive oil
3 T chili powder
1 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground pepper
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can kidney beans, rinsed and drained
1 (7 oz) package cornbread mix
1 c (4 oz) shredded sharp cheddar cheese
1 large egg, lightly beaten
1/2 c milk

Instructions

Preheat oven to 425 degrees.

Sauté ground beef, onion, red bell pepper and garlic in hot oil in a large skillet over medium high heat, stirring often for 5 minutes or until meat crumbles and is no longer pink. Add chili powder, oregano, salt, pepper, tomatoes and kidney beans; cook 3 minutes. Spoon beef mixture into a lightly greased 11 x 7 in. baking dish. Set aside.

Stir together cornbread mix and cheese in a large mixing bowl; add egg and milk, stirring just until dry ingredients are moistened. Spread batter over beef mixture.

Bake 18 minutes or until topping is golden.

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