Five Ingredients or Less

This is a Family Favorite:

Mexican Cornbread:

2 boxes or two 12-muffin recipes of corn muffin mix

(Krusteaze is our favorite)

2 lbs ground beef

2 cups salsa of your choice

1 cup shredded cheese (cheddar, jack, whatever you like best)

* optional 1 can corn , 1 small can jalapenos

Preheat oven to 350.

Brown the ground beef. (You can spice this up, if you like.) Drain, add the salsa, and set aside. Follow the directions on your muffin mix, while your beef is browning; let set for a few minutes for a brief "rising" before beating down. (You can add a can of drained corn to the muffin mix before rising, if you like.)

Spread half of the muffin mix onto the bottom of a jelly roll baking pan (8"x12" or so). Crumble all the ground beef on top of the muffin mix. Add the jalapenos, if desired. Sprinkle with the shredded cheese. Pour the remainder of the muffin mix on top of the cheese and smooth out.

Bake for 25-30 minutes, or until cornbread is done in the middle.

Our kids like this with extra salsa and sour cream.

* For fewer growling tummies than we have at our house, halve this recipe.

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