Mexican Casserole

1/2 c. chopped onion
2 garlic cloves, minced
1 tbs. butter
2 -15 oz. - cans chili beans
1 -17 oz - can wk. corn, drained
1 - 16 oz. - can whole tomatoes chopped and drained
1 - 8 oz. - pkg. corn muffin mix
1 c. shredded sharp cheddar cheese
Season veggies with cumin and taco seasoning
Heat oven to 350. In frying pan cook onion, garlic in butter.
cook for ten min.
Add chili beans, corn and tomatoes, mixing til well blended.
Pour into 12 x 8 baking dish. Prepare corn muffin mix according
to pkg. directions, Stir cheese into dough.
Spoon dough around edge of baking dish.
Bake 350 30 min.
from the kitchen of Lois Wood.