1 lb. sausage (spicier the better) or 1 lb. hamburger meat
1 chopped medium onion
2 cans of Luck's pinto beans
1 can of Rotel tomatoes
2 cups shredded Cheddar cheese
Corn bread topping
2 cups corn meal
1 cup of milk (or more)--Add enough to so the batter is thin enough to spread but not watery.
Preheat oven to 350 degrees.
Layer the shredded cheese on top.
Carefully spread out the corn bread topping mixture.
Bake for about 35 minutes or until the corn bread is firmly baked. With the juices in the casserole and the cheese, you don't want doughy corn bread. This turned out great.