Cornbread Beef Bake

1 pkg (17 oz) refrigerated fully-cooked beef tips with gravy
1 can (15 oz) pinto beans, rinsed, drained
1 pkg (10 oz) frozen corn
1 c. roasted pepper and garlic prepared salsa
1 Tbsp. chili powder
1 1/2 c. shredded Mexican cheese blend
1 pkg. (11 1/2 oz) refrigerated cornbread twists
Dairy sour cream

1. Heat oven to 375 degrees F. Combine beef tips with gravy, beans, corn, 1 cup salsa, and chili powder in large saucepan. Bring to a boil. Reduce heat and simmer 10 minutes to blend flavors, stirring occasionally.
2. Meanwhile, spray a 13X9-inch shallow baking dish with non-stick cooking spray. Pour beef mixture into dish, Sprinkle with cheese. Shape cornbread dough into twists as indicated on package directions. Arrange twists on top of cheese. Do not overlap. Bake in 375 degree oven 18-20 minutes or until cornbread is golden brown.
3. Serve with sour cream and salsa.
Makes 4 servings

* Regular salsa may be substituted.
* One pkg (17 1/3 oz.) large refrigerated cornbread biscuits may be substituted for cornbread twists. Cut biscuits crosswise in half and arrange on top of cheese. Bake at 375 degrees F oven 17-19 minutes or until biscuits are golden brown.