1 pound ground chuck

1 medium onion, chopped

1 (14.5 ounce) can diced tomatoes with roasted garlic, drained

1 (4.5 ounce) can chopped green chilies, drained

1 cup fresh or frozen corn

1 (10 3/4 ounce) can 98% fat free cream of celery soup

1 medium green bell pepper, seeded and chopped (about 1 cup)

1 to 1 1/2 Tbsp. chili powder, or to taste

1/2 tsp. black pepper

1 package corn bread mix (prepare batter as directed)

3/4 cup shredded sharp Cheddar cheese, optional

Preheat oven to 400°F. Brown meat and drain. Add chopped onion, and cook 2 to 3 minutes. Add tomatoes, chilis, corn, soup, bell pepper and seasonings; stir to mix. Spread in an ungreased 8-inch square baking dish. Prepare cornbread mix in a small mixing bowl. Top meat mixture with prepared cornbread batter, sealing to the sides of the pan; sprinkle with cheese. Bake 20 minutes, or until cornbread is set, and cheese is golden brown.

Note: This recipe may be doubled and baked in a 9 x 13 inch baking dish.