Mexican Cornbread Casserole
Cornbread base topped with beef, zesty tomatoes, corn and cheese for a flavorful baked entrée
Hands On:15 | Total: 35 | Makes: 6 servings (1/6th recipe each)
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 egg
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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
Directions
- Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together corn muffin mix, egg, 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 batter. Top with cheese.
- Bake 15 to 20 minutes or until edges are lightly browned and cornbread base is done.
Nutritional Information:
6 servings (1/6th recipe each) Calories 338; Total Fat 14 g(Saturated Fat 6 g); Cholesterol 68 mg; Sodium 919 mg;
Carbohydrate 38 g; (Dietary Fiber , Sugars 11 g); Protein 16 g;
Percent Daily Values*: Vitamin A %; Vitamin C 8%; Calcium 37%; Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
Brought To You By ConAgra Foods(R)
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