Cowboy Cornbread

Erin Norman

Ingredients:

2 lbs ground beef

2 cans Rotel

1 can Ranch Style Beans

2 pkgs Mexican Style Cornbread (or 2 pkgs of your preferred 8x8 cornbread mix)

1 can Cream Style Corn

Shredded Cheese of your choice.

Directions:

1. Preheat oven to 350 F.
2. Brown and season hamburger meat, drain. Add two cans of drained Rotel tomatoes and one can of Ranch style beans. Simmer 10 minutes.
3. Mix two packages of cornbread per directions. Add a can of cream style corn to cornbread mix, toss in shredded cheese of choice and stir.
4. Pour half of your cornbread mix in the bottom of the greased 9x13* pan, pour meat mixture, top with more shredded cheese, pour remaining cornbread mix on top.
5. Bake at 350 F until cornbread is done. Refer to pkg instructions for baking time(s).

*Stacie says: No real pan size was given, but since you're using two 8x8 pkgs of corn bread mix, it only stands to reason that you would use a 9x13" pan, which is nearly double the area of an 8x8" pan.
(Hey! Maybe I really DID learn some math from Mr Bingham in 9th grade!)