cornbread hamburger casserole

This casserole was inspired by a similar dish I tried at a friend's house many, many moons ago.  I was in high school, and my mom and I were traveling together for a conference I had to attend on the other side of the state.  My friend Heather and her family graciously opened their home to us, not only letting us stay with them, but serving us a tremendous home-cooked meal.  The star of the show was this casserole...we couldn't get enough!  My mom talked Heather's mom out of the recipe (the women in my family tend to have that skill), and we've made it our own over the years. 

Heather's mom (Miss Cindy) has since gone to be with the Lord, but every time I make this dish, I'm reminded of how blessed I am to have met such a godly woman.  Her life was a testimony of faith and love.  We miss you, Miss Cindy!

Cornbread Hamburger Casserole

• 2 lb. ground beef
• 1 can Ranch Style beans
• 1 can diced tomatoes
• 1 can Ro-Tel tomatoes with chilies
• salt and pepper to taste
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 4 t. chili powder (if desired)
• 1/2 t. garlic salt
• cornbread batter

Brown meat, onion, and pepper.  Add diced and Ro-Tel tomatoes; cook 15 minutes.  Add all seasonings and beans; cook 10 minutes.  Pour in a large casserole dish and cover with cornmeal batter (spreading evenly to achieve a thin layer).  Bake at 400 degrees until the cornbread is done.  Serves 8-10.