Prepare sweet corn cake mix according to package. Put in 11 x 7 baking dish. Bake for about 35 minutes. The corn cakes will not have completely finished but will continue to bake once topping is on.
Remove from oven. Using wooden spoon, poke holes in corn cake mix and top with 3 cups guajillo sauce marinated flank steak in juices.
Top with queso fresco and shredded Mexican cheese.
Bake uncovered for an additional 15-20 minutes.
If you’d like more browned cheese, put under broiler for about 3-5 minutes.