1 lb. ground chuck
1 bell pepper, chopped fine
1 large onion, chopped fine
1 large bag shredded Mexican cheese
medium picante sauce
3 boxes Jiffy cornbread
2 eggs
1 can cream-style corn
1 can Mexicorn
milk
Tony's Cajun seasoning
garlic powder
onion powder

Preheat oven to 400°F. Partially brown meat and drain. Add bell pepper and onion. Sauté all until meat is browned and onions are clear. Add seasonings.

In a bowl, combine Jiffy, eggs and creamed corn. Drain the Mexican corn, then add. Add just enough milk to make the mixture pourable. Pour 1/2 the mixture into a Pam sprayed 9 x 13 pan. Spoon meat mixture over cornbread mix. Sprinkle cheese over meat, then spread picante sauce over cheese. Pour remaining cornbread mix over all and spread.

Bake at 400°F for 40 to 60 minutes. Freezes well.