Chili Cornbread

I make this all the time, and I can't remember where I got the idea so I'm not sure it's really an original recipe.  But it's really tasty, and very simple.  I used to put onions in it, of course, but haven't really missed them since taking them out of our diets.  The flavor varies every time I make it, since I use all different variations of canned beans and tomatoes, and even used half hamburger and half chorizo which was super tasty also.  So, you can't go wrong, really!

Chili Cornbread

1 lb. ground beef

1 green pepper, diced

1 can chili beans or black beans

1 can diced tomatoes (w/chilies, opt.)

Chili powder and cumin, to taste

Salt and pepper

1 box Jiffy cornbread mix

1/3 C. milk

1 egg

Cheddar cheese, for serving

Brown the ground beef in the skillet.  Add the diced green pepper, beans, and tomatoes.  Season to taste (depending if you use chili beans or not, or unsalted tomatoes, etc.).  Prepare the cornbread mix with milk and egg.  Transfer the beef mixture to ramekins, for individual servings, or leave in an oven-safe skillet to serve family style.  Pour the cornbread mix overtop, and bake 15 – 20 min at 400°F.  Top with cheese for serving.