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mexican cornbread casserole

(2 ratings)
PennyLJ55 avatar
Recipe by
penny jordan
@PennyLJ55
Lubbock, TX

MEXICAN CORNBREAD CASSEROLE "Cornbread base topped with beef, zesty tomatoes, corn, and cheese for a flavorful baked entree. Corn is a central ingredient in Mexican cooking, so cornbread gives this casserole a Mexican flair. The added touch of sweetness in cornbread makes this casserole a real kid-pleaser." Recipe from: RO*TEL Recipe and picture from: Recipes.com

(2 ratings)
yield 6 - (1/6 recipe each)
prep time 15 Min
cook time 35 Min

Ingredients For mexican cornbread casserole

  • nonstick cooking spray
  • 1 pkg
    corn muffin mix
  • 1/4 c
    egg beaters® original - or - 1 - fresh egg
  • 1/3 c
    reduced fat (2%) milk
  • 3/4 c
    frozen whole kernel corn, divided
  • 1/2 lb
    ground chuck beef (80% lean)
  • 1 - 10 oz. can
    ro*tel® original diced tomatoes & green chilies, drained
  • 1 - 8 oz. can
    ro*tel® - original tomato & green chili sauce
  • 1/2 tsp
    ground cumin
  • 1 c
    shredded reduced fat mexican cheese blend

How To Make mexican cornbread casserole

  • 1
    Preheat oven to 375 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
  • 2
    Stir together cornbread mix, Egg Beaters (or 1-egg), milk, and half of corn in bowl. Pour into prepared dish.
  • 3
    Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain.
  • 4
    Stir in drained tomatoes, tomato sauce, remaining corn, and cumin. Pour mixture over top of cornbread batter. Top with cheese.
  • 5
    Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
  • 6
    Nutrition information: Per serving: Calories 276, Total Fat 13 g, Saturated Fat 6 g, Sodium 886 mg, Carbohydrate 38 g, Fiber 2 g, Protein 16 g, Calcium 368 mg, Sugar 11 g, Iron 2 mg. Daily Values: Vitamin C 2%. Percent Daily Values are based on a 2,000 calorie diet.
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