Queso Cornbread - cooking recipe

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)

Preparation

Pre heat oven to 375.
Mix cornbread according to package directions in a LARGE BOWL and set aside.
Prepare 2 9x13 pans with cooking spray or grease and flour.
I have used a roasting pan instead of 2 9X13's you be the judge.
Now brown crumbled sausage in a large skillet.
Drain fat.
Add velveeta, ro-tel tomatoes and pinto beans.
Stir often until all of the cheese is melted.
Add hot cheese mixture to cornbread batter.
It will swell up quite a bit.
That is why you need a LARGE bowl.
Mix gently but thoroughly.
Pour into prepared pans and bake @ 375 degrees for about 35 minutes until it is well browned.
Remove from oven and enjoy.
I have served this with a salad or had it as a midnight snack.
I hope you love it as much as we do.