From the kitchen of Nita Hendrix, West Monroe, Louisiana
Preheat oven at 400 degrees. Spray a 10- to 12-inch skillet with nonstick coating. Sauté the chopped onion and bell pepper. Add the lean beef, stirring until browned. Add the tomatoes. Remove from heat and reserve.
In a medium-sized bowl, combine cornbread ingredients according to the directions on the package.
Spray a 13- x 9- x 2-inch casserole dish with nonstick coating. Spread the beef mixture on the bottom of the pan. Spread the cornbread mixture evenly on top. Bake in oven for 30 minutes or until cornbread is done. Serve hot and with a salad or vegetable side dish. Serves 6