Mexican Cornbread Casserole

From Kim (from Matt's mom, Felicia)

Taken from Felicia Huckaby

Servings: 6-8

Ingredients:

1 can cream style corn

1 cup corn meal

1 cup milk

1 tsp salt

2 eggs

1 tsp baking soda

2 tablespoons oil

½ lb Velveeta Cheese

1 can Rotel tomatoes

1 lb ground round

1 chopped onion

Directions:

Mix first seven ingredients.  Melt cheese and Rotel tomatoes.  Brown meat and drain.  Layer ½ batter, then all meat, onions, cheese-tomato mixture, other half of batter on top.  Bake 35-45 min at 350° in 9x13 pan until brown and bubbly.

To Serve: Thaw. Bake at 350 for 30 minutes or until heated through.