Pre-heat oven to 350°F.
Place empty iron skillet in oven until you are ready to fill with all ingredients.
Place bacon in skillet, fry until crisp, remove, place on paper towels to drain; set aside.
Place the ground beef in in the iron skillet; season as desired.
Cook the ground beef until completely browned; drain excess fat
Add bacon, drained Rotel tomatoes and drained Ranch style beans to skillet.
Simmer 10 minutes.
In a small bowl, mix the two packages of Mexican style cornbread, per directions.
Add a can of cream style corn to cornbread mix.
Toss in 1 cup shredded cheese and stir.
Pour half of the cornbread mix in the bottom of your iron skillet.
Pour on meat mixture and top with 1 cup shredded cheese.
Pour remaining cornbread mix on top.
Bake about 20 – 30 minutes or until cornbread is golden brown.
