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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I cannot remember where this came from, but it has always been a favorite. A little difficult and it makes a large amount. But that makes it perfect for pot-lucks or family gatherings. It is a meal all by its self. Very much worth the time. 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.
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