1 lb lean (at least 80%) ground beef
1 medium onion, chopped
(1/2 cup)
1 can (15 oz) tomato sauce
1 tablespoon packed brown
sugar
2 teaspoons Worcestershire
sauce
1 teaspoon yellow mustard
1 pouch (6.5 oz) Betty
Crocker® golden corn muffin and bread mix
1/3 cup milk
2 tablespoons vegetable oil
1 egg
1 cup shredded Cheddar
cheese (4 oz)
Heat oven to 350°F in 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm.
In small bowl, stir corn
bread mix, milk, oil and egg just until moistened (batter will be lumpy).
Spoon hot beef mixture
into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the
cheese. Spoon corn bread batter evenly over top.
Bake 25 to 35 minutes or
until toothpick inserted in center of topping comes out clean. Sprinkle
remaining 1/4 cup cheese over hot casserole.
