Mexican Cornbread Casserole

SMarie10
SMarie10 Posts: 956 Member
in Recipes
(From The Chubby Gourmet Site. :)

No-Stick Cooking Spray
1 pkg (8.5 oz each) corn muffin mix
1 Egg
1/3 cup milk
3/4 cup frozen whole kernel corn, divided
1/2 pound ground chuck beef (80% lean)
1 can (10 oz each) RoTel Diced Tomatoes & Green Chilies, drained
1 can (8 oz each) Tomato Sauce
1/2 teaspoon ground cumin
16 oz shredded Mexican cheese blend

Preheat oven to 375°

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.

If you like a little spice...Add some chopped pickled jalapeno into the mixture....

Replies

  • Pollywog39
    Pollywog39 Posts: 1,730 Member
    What's the nutrition stats on this one? Sounds pretty high cal and fat filled.................
  • SMarie10
    SMarie10 Posts: 956 Member
    Sorry, I don't have the stats. I think you could lower the calories by eliminating part of the cheese, using vegan crumbles instead of ground beef or changing out the corn for green beans. Just some ideas.
  • VeinsAndBones
    VeinsAndBones Posts: 550 Member
    Since Mexico has the highest BMI in the civilized world right now, think I'mma steer clear of this one ;) I'll eat ice cream instead!
  • emyishardcore
    emyishardcore Posts: 352 Member
    I don't eat beef so I would replace it w/ chicken.

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