mexican cornbread

courtesy of: bobbie
serves: 4-6

- 2lbs ground beef, browned and drained
- 3 cans cream style corn
- 3 boxes jiffy cornbread mix, prepared according to pkg directions
- 2 cans rotel tomatoes
- 1 large block velveeta
- salt and pepper to taste

1. preheat oven to 350 degrees

2. in a large baking pan layer of hamburger meat, corn, velveeta, and tomatoes, season with salt and pepper.

3. add cornbread batter

4. bake until cornbread is done and cheese has melted, about 30 minutes.

image: the happy texan cooks