Chili Corn Bread Velveeta Casserole - cooking recipe

Ingredients

1 lb beef
1 bell pepper
1 poblano pepper
1 small sweet onion
1 (10 ounce) can Rotel Tomatoes
1 (8 ounce) can tomato sauce
1 (1 1/4 ounce) package taco seasoning
2/3 cup water
1 (8 1/2 ounce) package Jiffy cornbread mix
1 egg
1/3 cup milk
1/2 lb Velveeta cheese
1 cup mild cheddar cheese
1 cup sharp cheddar cheese

Preparation

chop peppers and onion into small cubes (I like mine tiny, but it's to taste ).
place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
while this is cooking mix jiffy with egg and milk per package directions ( I like mine to sit for about 5-10 minutes to \"puff up\").
slice velveeta into 1/4 inch slices
put beef mixture into 9 by 13 inch glass oven pan
cover beef with velveeta slices
drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth.
cover with foil and cook at 350 for 12-15 minutes
uncover and cook at 400 for 5-10 minutes
when cornbread looks light golden brown sprinkle sharp and mild cheese's on top and place back in oven until melted ( just a couple minutes)
enjoy :).