Mexican Cornbread Casserole
Recipe from
RO*TEL
Cornbread base topped with beef, zesty tomatoes, corn, and cheese for a flavorful baked entree.
Servings:
6 servings (1/6 recipe each)
Prep Time:
15 mins
Total Time:
35 mins
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Ingredients
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PAMŪ Original No-Stick Cooking Spraysee savings
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1 8.5-ounce packagecorn muffin mixsee savings
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1/4 cupEgg BeatersŪ Originalsee savings
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1/3 cupreduced fat (2%) milksee savings
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3/4 cupfrozen whole kernel corn, dividedsee savings
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1/2 poundground chuck beef (80% lean)see savings
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1 10-ounce canRo*TelŪ Original Diced Tomatoes & Green Chilies, drainedsee savings
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1 8-ounce canRo*TelŪ Original Tomato & Green Chili Saucesee savings
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1/2 teaspoonground cuminsee savings
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1 cupshredded reduced fat Mexican cheese blendsee savings
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Directions
1.
Preheat oven to 375 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together cornbread mix, Egg Beaters, milk, and half of corn in bowl. Pour into prepared dish.
2.
Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Stir in drained tomatoes, tomato sauce, remaining corn, and cumin. Pour mixture over top of cornbread batter. Top with cheese.
3.
Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
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
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