Ingredients

• 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

Instructions

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.