Mexican Beef in Corn Bread

This recipe came from my mom. It was one we made often, and one I made often when my kids were young. In recent years I've forgotten about the recipe, so I was glad to have come upon it again. It's a simple, but delicious recipe. We usually top this with salsa, instead of the Tangy Tomato Sauce. 

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1 pound hamburger

1/3 cup chopped onion

1 clove minced garlic (I don't add)

1/4 cup ketchup

3/4 tsp salt

1 (10-oz) package corn bread mix

1/2 cup shredded American cheese (Try using Mexican Velveeta)

Brown the hamburger, onion, and garlic until browned. Drain the grease. Stir in the ketchup and salt. Set aside. Prepare the cornbread according to package directions. Spread half of the cornbread batter in a greased 8x8" glass pan. Spoon the hamburger mixture on top of the cornbread batter in the pan, and then sprinkle the cheese on top. Spoon the remaining batter on top and spread as best you can. 

Bake 350 degrees for 30-35 minutes. Let stand for 5 minutes before cutting into squares. Serve with the Tangy Tomato Sauce spooned on top. (I use jarred salsa.)

Tangy Tomato Sauce

1/2 of a can of diced tomatoes

2 tbsp chopped, seeded, rinsed canned green chili peppers

2 tbsp chopped green bell pepper

1 tsp Worcestershire sauce

Mixture of 2 tsp cornstarch and 2 tbsp cold water

In a small saucepan, combine the tomatoes, green chilies, bell pepper, and Worcestershire sauce and bring to a boil. Stir in the cornstarch mixture and cook until mixture boils and thickens.