Mexican Cornbread Casserole
Recipe from RO*TEL

Cornbread base topped with beef, zesty tomatoes, corn, and cheese for a flavorful baked entree.

Mexican Cornbread Casserole

by 50  people

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    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
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.
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.
Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
Cook's Tip:

One fresh egg may be used in place of 1/4 cup Egg Beaters.
Nutrition information
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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