1 pkg. (8-1/2 oz.) corn muffin mix
1 lb. ground round
3/4 cup Barbecue Sauce
1/2 cup Shredded Cheddar Cheese
1 medium tomato, chopped (about 1/2 cup)
1/2 cup chopped green pepper

1. PREHEAT oven to 400°F. Prepare corn muffin batter as directed on package; pour into 8- or 9-inch round layer pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly.
2. MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in barbecue sauce. Reduce heat to low; simmer 10 to 15 minutes or until heated through, stirring occasionally.
3. CUT cornbread into 4 wedges; place 1 wedge on each serving plate. Spoon about 1/2 cup of the meat mixture over each cornbread wedge. Top evenly with the cheese, tomatoes and green peppers.