Mexican Cornbread Casserole

1 pound ground beef

1/2 onion, chopped

2 tablespoon taco seasoning

1 can ranch style beans

1 can corn, drained

1 cup salsa

1 - 1 1/2 cups cheese

Cornbread:

     ½ cup cornmeal

     1 ½ cup flour

     1/3 cup sugar

     1 tablespoon baking powder

     3/4 teaspoon salt

     1/3 cup oil

     1 cup buttermilk

     ¼ cup milk

     1 Jalapeno, diced.  Seeded if you desire less heat
Velveta 16 oz
1 can Rotel

Preheat the oven to 375. 

Brown ground beef and onion in a large skillet over medium-high heat. Drain.

Stir in taco seasoning; cook and stir until heated through. Sir in beans, corn, and salsa. 

Pour meat mixture into a 13x9 pan.  Sprinkle with cheese

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, milks, and jalapenos. Whisk together until just moistened and no dry spots remain.

Pour cornbread over casserole. Gently spread over casserole to even it out. 

Bake for 40 -45 minutes, or until a toothpick inserted into the cornbread layer comes out clean, a few crumbs is okay.

Cool for a few minutes before serving.

Serve with Rotel and Cheese sauce.  Make by blending velveta cut into cubes with the rotel.  Pour into a microwave safe dish and microwave for 1 minute.  Stir.  Spoon desired amount over individual servings.

Note: To make cornbread (muffins) make cornbread the same way but bake in either a pie pan or muffin pan at 400.  Bake for 15-20 min in muffin pan or 20-25 min in pie pan.