A festive casserole layered with seasoned ground beef, tomatoes, bell peppers, cheese and San Antonio River Mill Brand Jalapeño Cornbread.
Preheat oven to 350˚F. Oil a 9x13" baking pan.
Brown ground beef with onion in a skillet; drain. Stir in cheese spread; warming gently over low heat, stirring constantly until cheese melts. Stir in chili powder; set aside.
Blend Cornbread Mix,eggs and milk in a bowl. Stir in corn and 1/2 cup reserved liquid, mix until well blended. Spread evenly into prepared pan.
Bake 10 to 15 minutes; remove from oven (cornbread will not be fully cooked at this point).
Sprinkle green and red peppers, and tomatoes over partially baked cornbread. Spread meat mixture over vegetables. Cover with foil.
Resume baking for an additional 20 to 25 minutes.
Garnish with grated cheddar cheese and a dollop of sour cream, topped with sliced bell peppers, black olives and/or green olives. Serve with jalpeño pepper slices on the side.