East Texas Mexican Cornbread

In skillet, brown hamburger meat and onion over medium-high heat and drain excess fat. Add corn and rotel tomatoes. Turn off heat and let sit. Turn your attention now to make the cornbread mixture. Dump all 3 boxes of cornbread mixture into a bowl and add your eggs, milk, and cream style corn. Mix very well paying careful attention to breaking up the clumps of cornbread. You'll use a 13 x 9 baking dish that has been sprayed with cooking spray to prevent sticking. Pour enough of your cornbread mixture into the dish to give you a bottom layer of cornbread, usually about a little less than half of the mixture. Add your meat mixture on top of the cornbread mixture. You'll then cube your Velveeta into small cubes and scatter it over the top of your meat mixture. Add jalapeno slices as well if you choose to use peppers. Your last step is to pour the remaining cornbread mixture over the top of the meat paying close attention to cover the entire dish. You should have enough to cover the entire amount if you pour in a zig zag motion as you go. You can use your spoon to relocate the cornbread mixture as needed to fill in gaps that aren't covered. Bake at 375 until brown, about 40 minutes.