Mexican Cornbread Stuffing/Dressing

if your from the south, this is called dressing. anywhere else its called stuffing. my family just calls it good. i come up with this recipe around christmas of 2008 in an attempt to spice up the southern holiday favorite of cornbread chicken and dressing, but this recipe has no chicken. the mexican flavors in this dish are just right, not to spicy, but definately not bland. its very easy to make and can be made anytime, not just holidays. enjoy!

• Ready In: 1 hr 50 mins
• Serves: 6-8

Ingredients

• 2 1⁄2 cups cornmeal
• 1  tablespoon mayonnaise
• 1  cup milk
• 1  cup butter, softened
• 5  eggs
• 1 (10 ounce) can Rotel Tomatoes
• 1  lb ground beef
• 1⁄4 cup  taco seasoning
• 2⁄3 cup water
• 1  small onion, chopped
• 1  teaspoon garlic, minced
• 1 (10 ounce) can  cream of mushroom soup
• 2  cups  pre-shredded cheese, fiesta blend
• 2  cups  beef stock

Directions

1. corn bread: mix cornmeal, mayo, milk, 1 stick of butter, and 1 egg together. you may have to add some milk or not use the full cup, I generally just "eyeball" it till its the right consistency for cornbread. bake at 400 for approximately 30mins or until done all the way through. check with a toothpick to make sure.
2. beef mixture: mix ground beef, chopped onion, and minced garlic together and cook over med/high heat until done. drain throughly and return to pan. add taco seasoning and water. mix well and simmer over low heat for 20 mins or until water cooks down.
3. dressing: allow cornbread to cool. crumble cornbread thouroghly in a large mixing bowl. add rotel tomatoes, taco beef mixture, cream of mushroom soup, shredded fiesta cheese, 1 stick of butter, and 4 eggs. mix well and start adding beef broth until mixture reaches a slightly soupy consistency. you may use 2 cups, you may not. again just "eyeball" it. pour mixture into a greased pyrex dish and bake at 375 for about 45 mins to an hour. It may take more or less, just check with a toothpick to make sure its done.