Cornbread Mexican Sloppy Joe's- adapted from Fox 13 News

1 prepared 9x9 pan cornbread

1 tablespoon canola oil

1 lb. ground beef

1/2 large green bell pepper, diced

1 celery stalk, diced

2 garlic cloves, diced

1 small onion, chopped

1 can Mexican flavor diced tomatoes

1 (4 oz.) can green chilies, diced

1 (8 oz.) can tomato sauce

3 tablespoons ketchup

1 tablespoon Worcestershire

2 tablespoons brown sugar

1/2 teaspoon cumin

1 teaspoon chili powder

2 cups cheddar cheese, shredded

3 scallions, diced

Salt and Pepper, to taste

Prepare cornbread according to package directions, but add can of green chilies to batter before baking.

In a large skillet, bring oil up to medium high heat. Saute beef, pepper, celery, garlic, onion, salt and pepper until beef is browned and vegetables are softened; about 4-5 minutes. Drain excess fat. Add tomatoes, tomato sauce, ketchup, Worcestershire, sugar, cumin and chili powder. Bring to a boil, then reduce to a simmer.

Cut cornbread into 2” x 2” pieces. For each serving, place cornbread in the bottom of a bowl. Add some of the sloppy joe mixture over the bread. Top with some cheese and a few scallions.