Beef Corn Bread Dinner

1 pound ground beef
1/3 cup chopped onion
1 garlic clove, minced
1/4 cup ketchup
1 teaspoon salt
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup (4 ounces) shredded cheddar cheese

Tangy Tomato Sauce
2 tablespoons cold water
2 teaspoons cornstarch
1 can (8 ounces) diced tomatoes, undrained
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon sugar
2 tablespoons chopped chili peppers
2 tablespoons chopped green pepper
1 teaspoon Worcestershire sauce

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in ketchup and salt. Prepare corn muffin mix according to package directions.

Spread half of the batter into a greased 8-in. square baking dish. Spoon beef mixture over batter; sprinkle with cheese. Spread remaining batter over cheese.

Bake at 350° for 30 to 35 minutes or until golden brown. Meanwhile, combine sauce ingredients in a small saucepan.

Cook and stir over medium heat until thickened. Let bread stand for 5 minutes after removing from oven; cut into squares and spoon sauce over. Makes 6 to 8 servings.