Combine1/4 cup of the flour, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Add to meat, tossing to coat. In a skillet brown the meat in hot shortening, transfer to a 3 quart casserole. Drain off 1/2 cup of liquid from tomatoes, reserving liquid, cut up tomatoes. Add the tomatoes and remaining liquid, carrots, onion, celery, chili sauce, and bouillon granules. Mix well. Cover tightly and bake at 325ºF for 1 hour. Combine the remaining 1/4 cup of flour with reserved tomato liquid, stir into stew along with Mexican vegetables and green beans. Cover and bake for 1 1/4 hours longer. Prepare corn bread, following package directions. Bake in greased 8 x 8 x 2 inch baking dish at 325ºF. for 25 to 30 minutes. Cool slightly, cut into squares. To serve, spoon stew over corn bread. Serves 6 to 8