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Cowboy Cornbread



  • 8 bacon strips
  • 2 pounds lean ground beef
  • 2 cans Ro*Tel tomatoes with green chiles, drained
  • 1 can ranch-style beans
  • 2 packages Mexican cornbread mix
  • 1 can cream-style corn
  • 2 eggs
  • 2 cups shredded cheddar cheese


  1. Cook bacon until crispy. Drain and crumble.
  2. Brown and season meat, then drain well. Add Ro*Tel and ranch-style beans. Simmer for 10 minutes.
  3. Mix both packages of Mexican style cornbread per instructions. Add bacon, corn and eggs; stir.
  4. Pour half of the cornbread mixture into the bottom of a 13 x 9 inch baking pan or two 8-inch pans. Pour all of the meat mixture over the top. Top with all the shredded cheese. Pour remaining cornbread mixture on top.
  5. Bake at 350 degrees F until cornbread is done.


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