Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         pound         ground beef
14 1/2    ounces        Mexican-style stewed tomatoes, undrained
15        ounces        black beans, rinsed and drained
8         ounces        tomato sauce
1/2       cup           frozen whole kernel corn
2         teaspoons     chili powder
11 1/2    ounces        refrigerated corn bread twists

Preparation:

Heat oven to 350 degrees. Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling. Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently. Bake uncovered 35 to 40 minutes or until corn bread is golden brown.