OK, OK, you can use beef OR chicken!
1 lb. Extra-Lean Ground Beef or Chicken
½ Cup Onion, chopped
2 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Sugar
½ tsp Dried Oregano
16 oz. Tomato Sauce
1 (16 oz.) Can Pinto Beans, drained
1 Can Chopped Green Chiles, drained
¾ Cup Skim Milk
1 Large Egg, lightly beaten
1/3 Cups Self-rising Yellow Cornmeal Mix
Preheat oven t0 400°. Cook beef or chicken and onion in a large saucepan coated with cooking spray until browned; drain. Combine meat, onion, spices, tomato sauce, beans and chiles. Pour mixture into a 2-quart casserole dish coated with cooking spray. Set aside.
Whisk together milk and egg. Add Cornmeal Mix and stir well. Pour cornmeal mixture over casserole. Bake for 20-25 minutes or until cornbread topping is lightly browned.
If you are unable to find self-rising cornmeal mix, you can make your own by combining 1 1/3 cups yellow cornmeal, 2 tsp baking powder, and ½ tsp salt.