Mexican Cornbread Casserole

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

Recipe from RO*TEL
Ingredients
  • 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
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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.
Cook's Tip:
1. 
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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