November 27, 2020
Mexican Cornbread Casserole
Cornbread base topped with beef, zesty tomatoes, corn and cheese for a flavorful baked entrée
-
15Minutes
Prep Time -
35Minutes
Total Time -
6Servings
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 pkg (8.5 oz each) corn muffin mix
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1/4 cup Egg Beaters® Original
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1/3 cup reduced fat (2%) milk
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3/4 cup Birds Eye® Sweet Kernel Corn, divided
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1/2 pound ground chuck beef (80% lean)
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
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1 can (8 oz each) Hunt's® Tomato Sauce
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1/2 teaspoon ground cumin
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1 cup shredded reduced fat Mexican cheese blend
Nutrition Information
Mexican Cornbread Casserole
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 365 mg | 36% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 37 mg | 12% |
| Total Fat | 13 g | 20% |
| Iron | 2 mg | 11% |
| Sodium | 928 mg | 39% |
| Protein | 16 g | 32% |
| Saturated Fat | 6 g | 30% |
| Sugars | 11 g | 1% |
| Dietary Fiber | 2 g | 8% |
| Vitamin C | 5 mg | 8% |
| Vitamin A | 659 iu | 13% |
Directions
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Step one
Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together corn muffin mix, Egg Beaters, milk and half of corn in bowl. Pour into prepared dish.
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Step two
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 batter. Top with cheese.
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Step three
Bake 15 to 20 minutes or until edges are lightly browned and cornbread base is done.
Tips
One fresh egg may be used in place of 1/4 cup Egg Beaters.
Preparation images
Mexican Cornbread Casserole
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