Ground beef and pantry-ready ingredients like salsa and canned corn make this one-dish dinner nice and easy. A corn bread topper adds a homey touch.

• 1½ pound lean ground beef
• 1 15-ounces can Mexican-style diced tomatoes
• 1 ½ cups frozen whole kernel corn, thawed
• ½ cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
• ½ cup all-purpose flour
• ½ cup yellow cornmeal
• 1 Tablespoon sugar
• 1 ¼ teaspoon baking powder
• 1 egg, beaten
• ⅔ cup milk
• 2 Tablespoon cooking oil
• Fresh Tomato Toss

1. Preheat oven to 350°F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with ½ cup of cheese.
2. For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and ½ teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.

Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, ¼ cup coarsely chopped cilantro, remaining ½ cup corn, and if desired, ⅓ cup green olives, halved; spoon over servings.

Serves 6.