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.
- Preheat oven to 350 F.
- Brown and season hamburger meat, drain. Add two cans of drained Rotel tomatoes and one can of Ranch style beans. Simmer 10 minutes.
- 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.
- 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.
- 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!)
(Hey! Maybe I really DID learn some math from Mr Bingham in 9th grade!)
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