Queso Cornbread

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 lb velveeta cheese, cut into chunks
• 1 can ro-tel tomatoes and green chilies, chopped but not drained
• 1 lb of good quality breakfast sausage
• 1 (15 ounce) can pinto beans, drained and rinsed
• 2 packages cornbread mix (make sure it is not a corn muffin mix as this will cause the whole thing to be a flop because of the)

Recipe

• 1 pre heat oven to 375.
• 2 mix cornbread according to package directions in a large bowl and set aside.
• 3 prepare 2 9x13 pans with cooking spray or grease and flour.
• 4 i have used a roasting pan instead of 2 9x13's you be the judge.
• 5 now brown crumbled sausage in a large skillet.
• 6 drain fat.
• 7 add velveeta, ro-tel tomatoes and pinto beans.
• 8 stir often until all of the cheese is melted.
• 9 add hot cheese mixture to cornbread batter.
• 10 it will swell up quite a bit.
• 11 that is why you need a large bowl.
• 12 mix gently but thoroughly.
• 13 pour into prepared pans and bake @ 375 degrees for about 35 minutes until it is well browned.
• 14 remove from oven and enjoy.
• 15 i have served this with a salad or had it as a midnight snack.
• 16 i hope you love it as much as we do.