Texas Ranch Cake(Servings: 8)

• 3 (6 oz.) pkg. cornbread mix
• 1 (1 lb.) pkg. hot sausage
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 (10 oz.) can pinto beans with jalapeno peppers
• 1 lb. Velveeta mild Mexican cheese

1. Bake cornbread in three 9 x 1 1/2-inch round cake pans.
2. These cornbread layers should be no more than 1-inch thick.
3. Select a large skillet and brown the sausage, breaking into ground meat-size morsels.
4. When sausage is cooked, drain carefully.
5. Add onion and green bell pepper.
6. Stir in Ro-Tel tomatoes and slowly simmer, while continuing to stir, until onion and green bell pepper are slightly softened.
7. Drain and mash pinto beans, then add to sausage mixture.
8. Continue slowly heating and stirring while adding Velveeta cheese.
9. Once the cheese is melted, the filler mixture is ready.

cornbread mix, hot sausage, onion, green bell pepper, pinto beans, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992871 (may not work)