Beefy Cornbread Casserole

INGREDIENTS
Crisco® Original No-Stick Cooking Spray
2 pounds ground beef
1 small onion, diced
2 cloves garlic, minced
1 (16 oz.) jar salsa
2 (6.5 oz.) packages Martha White® Yellow
Cornbread & Muffin Mix, divided use
1-1/3 cups water, divided use
1 (14.75 oz.) cream style corn, divided use
2 cups shredded Mexican-style cheese
16 slices pickled jalapenos
OPTIONAL TOPPINGS:
sour cream
pico de gallo salsa

DIRECTIONS
Preheat oven to 425°F. Spray a 9x13 baking dish
with no-stick cooking spray.
In a large pan, brown ground beef with onions and
garlic. Remove from pan and drain excess grease.
Put back in pan and stir in salsa.
Prepare one package of cornbread mix with 2/3 cups
water. Stir well, then add 1/2 can cream style corn.
Mix well then pour evenly into prepared baking dish.
Spread ground beef mixture on top of cornbread mixture.
Prepare second package of cornbread mix with 2/3
cups water. Stir well, then add 1/2 can cream style corn. Mix well then pour evenly on top of ground beef mixture. Top with shredded cheese. Then evenly place pickled jalapeno slices on top.
Cover with aluminum foil and cook for 15 minutes.
Remove foil and cook for an additional 10 minutes.
Slice and serve with sour cream, pico de gallo
or salsa.