6 cups mexican cheese.
2 boxes Jiffy cornbread mix.
29 oz bag of spaghetti noodles.
2 10 oz cans enchilada sauce mild.
One 28 oz can mild chili sauce.
one 14.5 oz can Italian Style basil and oregano stewed tomatoes.(You can
puree them if you like smoother sauce.
2 8 oz. cans tomato sauce
One 14.5 oz can Petite cut Tomatoes diced with sweet onion and roasted
garlic in rich juice.
1 pound ground beef.
1 large onion.
4 cloves garlic diced and chopped.
1 cube butter or margarine for cornbread.
Salt and Pepper to taste.

Enough oil to season pan and saute garlic and
onion. Preheat oven to 350. Cut and dice garlic and onion and saute in
cast iron skillet. Add ground beef to skillet and brown. Add tomatoes and
sauces and stir. Add spagetti noodles,broken in half and stir until
covered in sauce. Add cheddar cheese. Mix cornbread and pour on top of
mixture. Cook for 25 minutes or until cornbread is done. eat with Iced Tea
and salad.