Queso Cornbread

Name: Queso Cornbread
Ingredients: 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)

5 ingredients

16 steps

Ingredients

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)

Directions

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.