Mexican Cornbread Casserole
Cornbread base topped with beef, zesty tomatoes, corn, and cheese for a flavorful baked entree.
Recipe from RO*TEL
PAM® Original No-Stick Cooking Spray
1 8 1/2 ounce package corn muffin mix
1/4 cup Egg Beaters® Original
1/3 cup reduced fat (2%) milk
3/4 cup frozen whole kernel corn, divided
1/2 pound ground chuck beef (80% lean)
1 10 ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 8 ounce can Ro*Tel® Original Tomato & Green Chili Sauce
1/2 teaspoon ground cumin
1 cup shredded reduced fat Mexican cheese blend
Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
One fresh egg may be used in place of 1/4 cup Egg Beaters.
Per Serving: cal. (kcal) 331, Fat, total (g) 13, sat. fat (g) 6, carb. (g) 38, fiber (g) 2, pro. (g) 16, vit. A (IU) 632, vit. C (mg) 1, sodium (mg) 873, calcium (mg) 61, Percent Daily Values are based on a 2,000 calorie diet
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