I've used a chunky salsa with plenty of built-in seasonings as the basis of the meat filling. I could have used a cornbread mix for the topping, but I find them too sweet. Besides, it's easy to do a from-scratch cornbread if you assemble the components while the meat filling cooks.

Ingredients

For meat filling:

• 2 tablesppoons extra-virgin olive oil or vegetable oil
• 1 1/2 cups chopped fresh or frozen onions (2 medium yellow onions)
• 1 large garlic clove, minced
• Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)
• 2 teaspoons chili powder
• 1 teaspoon dried oregano, crumbled
• 1 pound lean ground beef chuck
• 3 tablespoons all-purpose flour
• One 1-pound jar chunky salsa (as mild or hot as you like)
• 2 tablespoons tomato paste
• One 9-ounce package frozen whole-kernel corn (do not thaw)
• Salt and freshly ground black pepper
• 2 tablespoons coarsely chopped fresh cilantro or parsley

Directions

For corn bread topping:

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 2 tablespoons freshly grated Parmesan cheese
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon dried oregano, crumbled
• 1/4 teaspoon freshly ground black pepper
• 1 cup buttermilk
• 1/4 cup extra-virgin olive oil or vegetable oil
• 1 extra-large egg