Mexican Cornbread Casserole - My most shared recipe

So the inspiration for this blog comes from the fact that I get so many requests for certain recipes that I am tired of rewriting them when I can't find the last person I sent it to (which I could copy and paste and save so much time). My most requested recipe is, as you might guess, Mexican Cornbread Casserole. This is an amazingly easy recipe that is quick, inexpensive (like, under $10 usually), can be made kid friendly (depending on the type of Rotel and seasonings), and can feed a large family (our family of four eats it for two nights). So here it is:

Mexican Cornbread Casserole

4 pkgs cornbread mix (i use the Texas Yellow Cornbread, because its less sweet; additional ingredients for mixing the cornbread batter will likely include 1 egg and 2/3c milk )
1 lb ground beef (can be made vegetarian by using drained and rinsed black beans)
1 can rotel tomatoes
1 can sweet corn
1 can ranch style beans
1 -2 pkgs shredded cheese (I like the mexican blend, 1-2pkgs depending on how much cheese you like)

Follow directions on the back of the pkg to mix up the cornbread. (I usually do two first, to use for the bottom, and then do the other two together for the top)
In an oiled 13x9 pan pour 2 pkgs worth of cornbread batter. Brown and season (to taste) beef. Drain cans of tomatos, corn, and beans. Add to pan. Scoop combined mixture over first layer of cornbread. Cover with cheese. Top with remaining cornbread batter. (A tip for that is to dollop several spoonfuls and then try to spread it over the cheese. It doesn't spread well if you just pour it on top - tried that too many times.)

Bake as directed on the back of the cornbread package.

Prep time: 10 mins
Cook time: 20 mins

Hope you enjoy!