Mexican Cornbread Casserole

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:

  • PAM® Original No-Stick Cooking Spray
  • 1 pkg (8.5 oz each) corn muffin mix
  • 1 egg
  • 1/3 cup reduced fat (2%) milk
  • 3/4 cup Birds Eye® Sweet Kernel Corn, divided
  • 1/2 pound ground chuck beef (80% lean)
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 1/2 teaspoon ground cumin
  • 1 cup shredded reduced fat Mexican cheese blend

Directions

  1. 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.
  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 batter. Top with cheese.
  3. 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.

]]>