2 medium onions, chopped
2 Tbsp. vegetable oil
2 lb. lean ground beef
2 (16 oz.) cans chili beans in chili gravy
1 (16 oz.) can whole corn, drained
1 (16 oz.) can stewed tomatoes
2 (4 oz.) cans chopped green chilies
1/2 tsp. salt
1 (15 oz.) box corn bread mix

Sauté onions in oil over medium-high heat until limp. Add beef and cook just until brown. Drain off liquid. Place meat in large bowl. Add beans in gravy, corn, tomatoes, green chilies, chili powder and salt. Mix well. Divide mix between two 2-quart oblong baking dishes. Cover and refrigerate up to 24 hours or freeze 3 months.

About 1 hour before serving, uncover and bake in preheated 400° oven for 20 minutes (45 minutes if frozen) or until mixture is bubbly. Meanwhile, prepare corn bread mix. Spread 1/2 batter on top of each baking dish. Return to oven for 10 minutes; reduce heat to 350°. Bake 20 to 25 minutes longer or until golden brown. Makes 2 pies.