Step 1

In a large (12 inch) cast iron skillet over medium high heat brown up ground beef & soften bell pepper and onion together. Drain off excess grease.(NOTE: make sure to use a cast iron skillet or other oven safe large deep skillet.)

Step 2

Stir in rotel, tomato soup, cream corn, broth, salt, black pepper, garlic powder, and chili powder. Allow to simmer over medium heat for 15 minutes.(NOTE: if you are not using an oven safe deep skillet, once 15 minutes are up, pour meat mixture into a 9 x 13 baking dish.)

Step 3

In a medium bowl whisk or stir together cornbread muffin mix, egg, milk, cream corn, and cheddar cheese. Pour mixture on top of the meat mixture in the cast iron skillet or baking dish. Optional: Sprinkle with diced jalapeno on top of the corn bread mixture.

Step 4

Bake in 400 degree preheated oven for 20-25 minutes until golden brown and cornbread is cooked through. Let sit for 10 minutes or so.