Heat oven to 350 degrees. Cook beef and onion in 10-inch ovenproof skillet
over medium heat 8-10 minutes, stirring ocassionally, until beef is brown;
drain.

Stir in tomatoes, beans, tomato sauce, corn and chile powder; heat to
boiling. Immediately top with cornbread twists left in round shape (do not
unwind), pressing down gently. Bake uncovered 35-40 minutes or until
cornbread is golden brown.