elle's Easy Mexican Beef Pot Pie

What you will need to start:

1 1/2 pounds of ground beef
1 can of diced tomatoes, undrained
1 can of sweet corn, drained
1 cup or less of green, red and yellow bell peppers. I used the frozen ones cut into small pieces
1 small to medium sweet onion, chopped
Shredded cheese(s) up to two cups
Chili Powder
Cumin
Garlic
Salt and Pepper
Jiffy Cornbread (uses one egg and milk)

Cook and drain beef trying to keep in chunky or bite sized pieces.
Into pan add a little olive oil and saute the peppers and onion until tender.
Add to the onion mixture the canned tomatoes and corn and drained ground beef.
Season to taste like chili.
Let simmer for 5-10 minutes and remove from heat.
Pre-heat oven to 350 degrees.

Make the cornbread according to directions on the box except add extra milk so the cornbread mixture is easy to pour over the top of the "chili" mixture. It doesn't have to cover it completely.

Using an oven proof pan, cover the chili with the cornbread and sprinkle the cheese(s) on top.
Bake until golden. About 10-15 minutes.

Great served with shredded lettuce and sour cream.

Omit the cornbread and serve on wraps as a taco or on a bun as a sloppy joe or with corn chips for dipping.