Recipe courtesy of Chandler Brandenburg

This is Chandler’s award-winning recipe from the 2005 Coweta County Fair.

2 pounds ground beef (chuck or sirloin)
2 packages dry taco seasoning
1 (15-ounce) can Texas beans or
chili beans
1 (8-ounce) can diced tomatoes
or sauce
1 package Mexican cornbread mix
1 cup sharp cheddar cheese, grated
Sour cream, salsa, hot peppers
(optional)

Preheat oven to 375 degrees. Brown beef and drain well. Add next three ingredients to beef and mix well. Use up to 1/2 cup of water if needed. Pour into 9 x 13-inch casserole. Prepare cornbread mix according to package directions but add an extra 1/2 cup water. Add grated cheese to cornbread mixture. Pour cornbread mixture over top of beef mixture and spread to coat top. Bake at 375 degrees for 35 to 45 minutes until cornbread is brown and cooked through. Serve with sour cream, salsa and hot peppers on the side if desired. Yields 6-8 servings.