Cowboy Cornbread

Cowboy Cornbread 2 lbs ground beef 2 cans Rotel tomatoes drained 2 cans Ranch style beans drained 2 packages Mexican style cornbread per directions 1 can cream style corn 2 cups cheddar shredded Start with cooking the ground beef in a large sauce pan, season as desired, add drained Rotel tomatoes and drained Ranch style beans. Simmer 10 minutes. Mix the two packages of Mexican style cornbread per directions. Add a can of cream style corn to cornbread mix, toss in 1 cup shredded cheese and stir. Pour half of the cornbread mix in the bottom of your greased Iron Skillet, then pour on meat mixture, top with 1 cup shredded cheese, pour remaining cornbread mix on top. Bake at 350 for about 20-30 minutes or until cornbread is golden brown.