1 lb. ground beef
1 (15 oz.) can chili without beans (hot or mild depending on your taste)
1/2 can water
1 (15 oz.) can Kidney beans, drained and rinsed
1 cup cheddar, shredded or co-jack cheese
1 package cornbread mix
2-4 tablespoons milk
Directions: Brown ground beef in a 10 inch oven proof skillet, add, chili, water and kidney beans. Simmer for 10 minutes. Remove from heat and spread cheese over meat mixture. Top with cornbread mix, prepared according to directions, thin with milk. Bake 20-25 minutes at 400°F or until cornbread is lightly browned. Serves 4.
Notes: This quick and delicious dish can be made with left-over chili. It is very easy to make for larger groups or can be stretched by using 2 cans of beans.