2 pkgs. Jiffy cornbread mix
1 lb. ground meat, browned and drained
1 can diced Rotel tomatoes (not drained)
1 can cream style corn
1 can diced green chiles (drained)
1/4 cup diced onions
2 Tbsp. diced green bell pepper
1/2 cup grated Cheddar Cheese
1 pkg. taco seasoning mix
Combine all ingredients and place in a pyrex dish sprayed with PAM. Make the cornbread mix according to the package directions and top the meat mixture. Bake at 350 for 35 to 40 minutes.
This is so yummy on a cool, fall night.
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