Zesty Corn Cakes

• 1 pound ground beef
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1 celery rib, chopped
• 1 can (6 ounces) tomato paste
• 1/3 cup water
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces process cheese (Velveeta), cubed
• 2/3 cup evaporated milk
• 1/2 teaspoon chili powder
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1/2 cup evaporated milk
• 1/4 cup water
• 1 egg, beaten
• 2 tablespoons butter, melted

1. In a skillet, cook beef over medium heat until no longer pink; drain. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes or until thickened.
2. In a saucepan, combine sauce ingredients. Cook and stir over low heat until cheese is melted.
3. In a bowl, combine corn cake ingredients just until moistened. Pour 1/4 cupfuls of batter onto a hot greased griddle. Turn when bubbles form on top of cake. Cook until the second side is golden brown.
4. Place a corn cake on four serving plates. Top each with 1/4 cup of filling. Repeat layers once. Serve with cheese sauce.

ground beef, onion, green pepper, celery, tomato paste, water, garlic, chili powder, salt, pepper, process cheese, milk, chili powder, corn bread, milk, water, egg, butter

Taken from www.tasteofhome.com/recipes/zesty-corn-cakes/ (may not work)