Mexican Cornbread

• 2 (6 oz.) pkg. Martha White Mexican cornbread mix
• 1 can whole kernel corn, drained
• 1/3 c. chopped green bell pepper
• 1/3 c. chopped red bell pepper
• 1/3 c. chopped jalapeno pepper
• 1 large pkg. shredded Cheddar cheese
• several slices Velveeta cheese
• 1 large onion, chopped
• 1/2 c. chopped red ripe tomatoes
• 1 lb. ground beef or sausage, cooked and drained

1. Prepare cornmeal as directed on package.
2. Put corn in one corn meal mix.
3. Pour in greased large skillet or pan.
4. Place cooked meat on top.
5. Place cut vegetables on top of meat.
6. Spread cheese on top.
7. Place sliced cheese on top of shredded cheese.
8. Pour second corn meal mix on top of cheese and cook until done, about 400u0b0 for 30 minutes.

mix, whole kernel corn, green bell pepper, red bell pepper, jalapeno pepper, cheddar cheese, velveeta cheese, onion, red ripe tomatoes, ground beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=512680 (may not work)