Beef, Bean and Cornbread Casserole

From Amy Boynton

1 ½ lb. ground round

2 C onion, chopped

2 T garlic, minced

2 T chili powder

1 T ground cumin

2 tsp sugar

1 tsp dried oregano

32 oz. tomato sauce

32 oz. pinto beans, drained

9 oz. green chilies, chopped

2 boxes cornbread mix

Egg and milk, according to cornmeal mix

Brown ground round, onion and garlic until browned.  Drain.  Mix meat with chili powder, cumin, sugar, oregano, tomato sauce, beans and green chilies.  Pour into a 2-quart casserole dish coated with cooking spray.  Combine milk and egg in a bowl and stir in cornmeal mix.  Pour over hot beef mixture.  Bake at 400° for 20 minutes. Can add black beans and white beans as well.