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BreakfastLunchDinnerHolidaysDessert

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IngredientsOne per line — e.g. “2 cups flour, sifted”

1 lb ground beef 1 medium onion, chopped (1/2 cup) 1 can (15 oz) tomato sauce 1 tablespoon packed brown sugar 2 teaspoons Worcestershire sauce 1 teaspoon yellow mustard 1 pouch (6.5 oz) Betty Crocker™ golden corn muffin and bread mix ⅓ cup milk 2 tablespoons vegetable oil 1 egg 1 cup shredded Cheddar cheese (4 oz)

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Heat oven to 350°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm. In small bowl, stir corn bread mix, milk, oil and egg just until moistened (batter will be lumpy). Spoon hot beef mixture into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the cheese. Spoon corn bread batter evenly over top. Bake 25 to 35 minutes or until toothpick inserted in center of topping comes out clean. Sprinkle remaining 1/4 cup cheese over hot casserole.

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