Chili Corn Bread Velveeta Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 lb beef
• 1 bell pepper
• 1 poblano pepper
• 1 small sweet onion
• 1 (10 ounce) can rotel tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (1 1/4 ounce) package taco seasoning
• 2/3 cup water
• 1 (8 1/2 ounce) package jiffy cornbread mix
• 1 egg
• 1/3 cup milk
• 1/2 lb velveeta cheese
• 1 cup mild cheddar cheese
• 1 cup sharp cheddar cheese

Recipe

• 1 chop peppers and onion into small cubes (i like mine tiny, but it's to taste ).
• 2 place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
• 3 add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
• 4 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").
• 5 slice velveeta into 1/4 inch slices
• 6 put beef mixture into 9 by 13 inch glass oven pan
• 7 cover beef with velveeta slices
• 8 drop tablespoons of corn bread mixture over everything. it doesn't need to be smooth.
• 9 cover with foil and cook at 350 for 12-15 minutes
• 10 uncover and cook at 400 for 5-10 minutes
• 11 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)
• 12 enjoy :).