BEEF, BEAN, AND CORNBREAD CASSEROLE

1 lb. ground round
1 cup chopped onion
2 cloves garlic, chopped
16 ounces (2 cups) tomato sauce
2 cans (16 ounce each) pinto beans, drained
1 (4.5 ounce) chopped green chiles, undrained
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
FOR THE CORNBREAD MIXTURE:
1 package Jiffy cornbread prepared according to package
(can add 1 cup grated cheddar to batter, if desired)

Preheat oven to 400 degrees F.

Saute first 3 ingredients until beef is done and onion tender. Drain well.

Combine beef with remaining ingredients except cornbread mixture. Pour into a 2-quart dish.

Prepare cornbread and pour over beef mixture.

Bake at 400 degrees for 30 minutes or until lightly browned.