MEXICAN CORNBREAD BAKE

1 1/2 lbs. ground beef
1 medium onion, chopped
1/2 med. bell pepper, chopped
1/2 tsp. minced garlic
1 tbsp. cornstarch
2 tsp. chili powder
1 (6 oz.) can tomato paste
1 (14 1/2 oz.) can whole tomatoes, chopped, undrained
1 (4 oz.) can diced green chili peppers, drained
1 (15 oz.) can whole kernel corn, drained
FOR THE TOPPING:
1 pkg. Calhoun Bend Mill Mexican Cornbread Mix
1 cup shredded cheese

Brown meat, onion, bell pepper and minced garlic, drain off fat.

Stir in cornstarch, chile powder, tomato paste, tomatoes, chile peppers, and corn. Heat through 5 minutes. Pour meat mixture into a 9 x 13 inch baking dish.

Prepare Mexican Cornbread Mix accordingly to package directions. Spread cornbread mixture evenly on top of meat mixture.

Bake at 375 degrees F for 25 minutes.

Top with cheese and finish baking for an additional 5 minutes.