Mexican-type casserole
Contributed by Kelly

1/2 cup chopped onion
1 Tablespoon butter
1 lb lean beef (turkey or whatever substitute)
2 - 15 oz cans of kidney beans in gravy
1 - 17 oz can of corn (drained)
1 - 16 oz can of tomato wedges (drained) or equivalent fresh,chopped
1 package of corn muffin mix (we use Jiffy mix)
1/2 cup shredded cheese (whatever kind you like)

Saute onion in butter until tender.  Brown the beef (or substitute) and
drain well.  Put into a casserole dish and stir in kidney beans & gravy,
corn & tomotoes. Mix well.  Prepare muffin mix according to package
directions, add cheese and mix well.  Spoon muffin/cheese mixture over the
top and bake.

Bake at 350 for 30 minutes or until top is light brown.  Use a large
casserole dish or put foil underneath as it tends to bubble over.