Brown and season meat,drain, add cans of drained rotel tomatoes and ranch style beans. Simmer 10 minutes. Mix two packages of Mexican style cornbread per directions, add cream style corn to cornbread mix, toss in shredded cheese and stir. Pour half of your cornbread mix in the bottom of the pan, pour meat mixture, top with shredded cheese, pour remaining cornbread mix on top. Bake at 350 until cornbread is done.
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