Mexican Beef Casserole

1 lb. lean ground beef
1 medium onion, chopped
1 clove garlic, crushed (or minced, use 2 cloves)
Salt to taste
1/2 tsp. ground cumin
1 (15 oz.) can diced tomatoes, undrained
3/4 c. yellow corn meal
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chiles, drained
1 1/4 c. Bisquick baking mix
2/3 c. milk
2 Tbsp. sugar
2 Tbsp. shortening
1 egg
1 c. shredded Cheddar cheese

Cook and stir ground beef, onions and garlic; drain. Stir in salt, cumin, tomatoes with juice, tomato sauce and chiles. Heat to boiling and reduce heat to medium. Cook, uncovered, stirring occasionally for 15 minutes. Mix Bisquick, corn meal and sugar and cut in shortening with pastry blender. Add milk and egg and stir in until moistened. Spread in three-quart casserole (or 9-inch by 13-inch baking pan). Spoon beef mixture over dough and top with shredded cheese. Bake, uncovered, at preheated 400° about 25-30 minutes, until dough is cooked through on bottom.