Chili Corn Bread Velveeta Casserole

Recipe by evol8531
READY IN: 1hr
SERVES: 10
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • chop peppers and onion into small cubes (I like mine tiny, but it's to taste ).
  • place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
  • add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
  • 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").
  • slice velveeta into 1/4 inch slices
  • put beef mixture into 9 by 13 inch glass oven pan
  • cover beef with velveeta slices
  • drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth.
  • cover with foil and cook at 350 for 12-15 minutes
  • uncover and cook at 400 for 5-10 minutes
  • 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)
  • enjoy :).