Kelly posted this on PRC and it is a very good recipe. I used medium salsa and Cheddar Cheese instead of Velveeta.
2 Pounds Ground Beef
1 Cup Prepared Salsa -- mild or medium or hot
1 cup Water
2 Boxes Jiffy Cornbread Mix
1 small can Corn Kernels -- drained
1 pound Velveeta Cheese (or cheese of your choice)
Brown the ground beef then drain well. Add 1 cup salsa and 1 cup water, set aside.
In a small mixing bowl, mix 1 box Jiffy cornbread per instructions on box and spread batter in bottom of greased casserole dish. Pour meat mixture over batter. Lay 1/4th inch thick slices of Velveeta cheese over meat, sprinkle with the canned corn (drained). In the small mixing bowl, mix another box of cornbread per instructions on box and spread over mixture. (You might want to add a little more milk than directed so it will spread easier.)
Bake at 400F in conventional oven, uncovered, until the top is medium brown, about 30 minutes.
1 Cup Prepared Salsa -- mild or medium or hot
1 cup Water
2 Boxes Jiffy Cornbread Mix
1 small can Corn Kernels -- drained
1 pound Velveeta Cheese (or cheese of your choice)
Brown the ground beef then drain well. Add 1 cup salsa and 1 cup water, set aside.
In a small mixing bowl, mix 1 box Jiffy cornbread per instructions on box and spread batter in bottom of greased casserole dish. Pour meat mixture over batter. Lay 1/4th inch thick slices of Velveeta cheese over meat, sprinkle with the canned corn (drained). In the small mixing bowl, mix another box of cornbread per instructions on box and spread over mixture. (You might want to add a little more milk than directed so it will spread easier.)
Bake at 400F in conventional oven, uncovered, until the top is medium brown, about 30 minutes.


