Mexican Cornbread

Mexican Cornbread
Mom Bham

1 1/2 lb. ground beef (lean)
1 large onion (chopped)
1/2 green bell pepper (chopped)
2 stalks celery (chopped
4 oz can of chopped green chilies (1/4 c)
1 pkg. dry taco seasoning
1 large can cream style corn
2 8 1/2 oz pkg. Jiffy cornbread mix
1 1/2 c sharp cheddar cheese

In large skillet melt about 1 t shortening. Add onions, saute, then meat, pepper and celery. Saute, these until meat is slightly browned. Add taco seasoning and green chilies. (takes about 10 minutes to saute meat etc.) Set aside.

Mix 1 pkg. cornbread using a scant 1/2 c of milk. (instead of 1/3) Pour into greased 9 x 13” pan. Spread evenly. Place meat mixture over cornbread. Cover with creamed corn. Sprinkle cheese over corn. Mix 2nd pkg. of cornbread and spread over top. Bake at 350* F for 45 minutes. Do not cover.