To make this cornbread casserole, I started by dumping a pound of lean ground beef into a large saute pan over medium-high heat.
I crumbled the ground beef well as it cooked.
Once the ground beef was fully cooked, I drained the grease from the pan.
Then I reduced the heat to medium and added a can of creamed corn, a can of corn kernels and a can of Rotel to the pan.
Wow! Look at the prices of a McDonald’s menu in 1972! Good ole days…
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