Queso Cornbread

I cannot remember where this came from, but it has always been a favorite. A little difficult and it makes a large amount. But that makes it perfect for pot-lucks or family gatherings. It is a meal all by its self. Very much worth the time.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 1  lb Velveeta cheese, cut into chunks
• 1  can  ro-tel tomatoes and green chilies, chopped but not drained
• 1  lb  of good quality breakfast sausage
• 1 (15 ounce) can pinto beans, drained and rinsed
• 2  packages  cornbread mix (Make sure it is not a corn MUFFIN mix as this will cause the whole thing to be a flop because of the)

Directions

1. Pre heat oven to 375.
2. Mix cornbread according to package directions in a LARGE BOWL and set aside.
3. Prepare 2 9x13 pans with cooking spray or grease and flour.
4. I have used a roasting pan instead of 2 9X13's you be the judge.
5. Now brown crumbled sausage in a large skillet.
6. Drain fat.
7. Add velveeta, ro-tel tomatoes and pinto beans.
8. Stir often until all of the cheese is melted.
9. Add hot cheese mixture to cornbread batter.
10. It will swell up quite a bit.
11. That is why you need a LARGE bowl.
12. Mix gently but thoroughly.
13. Pour into prepared pans and bake @ 375 degrees for about 35 minutes until it is well browned.
14. Remove from oven and enjoy.
15. I have served this with a salad or had it as a midnight snack.
16. I hope you love it as much as we do.