Chili Corn Bread Velveeta Casserole

• 1 lb beef
• 1 bell pepper
• 1 poblano pepper
• 1 small sweet onion
• 1 (10 ounce) can Rotel Tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (1 1/4 ounce) package taco seasoning
• 2/3 cup water
• 1 (8 1/2 ounce) package Jiffy cornbread mix
• 1 egg
• 1/3 cup milk
• 1/2 lb Velveeta cheese
• 1 cup mild cheddar cheese
• 1 cup sharp cheddar cheese

1. chop peppers and onion into small cubes (I like mine tiny, but it's to taste ).
2. place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
3. add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
4. while this is cooking mix jiffy with egg and milk per package directions ( I like mine to sit for about 5-10 minutes to "puff up").
5. slice velveeta into 1/4 inch slices
6. put beef mixture into 9 by 13 inch glass oven pan
7. cover beef with velveeta slices
8. drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth.
9. cover with foil and cook at 350 for 12-15 minutes
10. uncover and cook at 400 for 5-10 minutes
11. when cornbread looks light golden brown sprinkle sharp and mild cheese's on top and place back in oven until melted ( just a couple minutes)
12. enjoy :).

beef, bell pepper, pepper, sweet onion, tomatoes, tomato sauce, taco seasoning, water, cornbread mix, egg, milk, velveeta cheese, cheddar cheese, cheddar cheese

Taken from www.food.com/recipe/chili-corn-bread-velveeta-casserole-506670 (may not work)