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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- 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
1Preheat oven to 375 degrees F.
Spray 8x8-inch glass baking dish with cooking spray; set aside.
2Stir together cornbread mix, Egg Beaters (or 1-egg), milk, and half of corn in bowl.
Pour into prepared dish.
3Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain.
4Stir in drained tomatoes, tomato sauce, remaining corn, and cumin.
Pour mixture over top of cornbread batter.
Top with cheese.
5Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
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.