MEXICAN CORNBREAD CASSEROLE

penny jordan

By
@PennyLJ55

MEXICAN CORNBREAD CASSEROLE
"Cornbread base topped with beef, zesty tomatoes, corn, and cheese for a flavorful baked entree.
Corn is a central ingredient in Mexican cooking, so cornbread gives this casserole a Mexican flair. The added touch of sweetness in cornbread makes this casserole a real kid-pleaser."

Recipe from: RO*TEL

Recipe and picture from: Recipes.com


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Rating:

Comments:

Serves:

6 - (1/6 recipe each)

Prep:

15 Min

Cook:

35 Min

Ingredients

nonstick cooking spray
1 pkg
corn muffin mix
1/4 c
egg beaters® original - or - 1 - fresh egg
1/3 c
reduced fat (2%) milk
3/4 c
frozen whole kernel corn, divided
1/2 lb
ground chuck beef (80% lean)
1 - 10 oz. can(s)
ro*tel® original diced tomatoes & green chilies, drained
1 - 8 oz. can(s)
ro*tel® - original tomato & green chili sauce
1/2 tsp
ground cumin
1 c
shredded reduced fat mexican cheese blend

Directions Step-By-Step

1
Preheat oven to 375 degrees F.
Spray 8x8-inch glass baking dish with cooking spray; set aside.
2
Stir together cornbread mix, Egg Beaters (or 1-egg), milk, and half of corn in bowl.

Pour into prepared dish.
3
Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain.
4
Stir in drained tomatoes, tomato sauce, remaining corn, and cumin.

Pour mixture over top of cornbread batter.
Top with cheese.
5
Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
6
Nutrition information:
Per serving: Calories 276,
Total Fat 13 g,
Saturated Fat 6 g,
Sodium 886 mg,
Carbohydrate 38 g,
Fiber 2 g,
Protein 16 g,
Calcium 368 mg,
Sugar 11 g,
Iron 2 mg.
Daily Values: Vitamin C 2%.
Percent Daily Values are based on a 2,000 calorie diet.

About this Recipe

Course/Dish: Beef, Casseroles
Regional Style: Mexican
Other Tag: Quick & Easy