One fresh egg may be used in place of 1/4 cup Egg Beaters.
|Amount per Serving|
|% Daily Value*|
|Total Fat||13 gram||20%|
|Saturated fat||6 gram||30%|
|Dietary fiber||2 gram||8%|
10 people have reviewed Mexican Cornbread Casserole
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December 14, 2014
mouth watering rescep I like it
July 05, 2014
Great quick recipe. Took suggestions and baked the cornbread for 5 minutes before adding the meat mixture. Will make again
February 08, 2014
I rarely find recipes I really like, although you see many with great pictures, but not exceptional taste. This one is a keeper! I made exactly per the recipe, with the only change (as suggested by another review) I baked the cornbread for 5 minutes, before adding the topping, so it set up with meat mixture staying on top. Wouldn't change another thing!
January 14, 2014
I made this per the recipe the first time, it was good. Made it tonight and used about 3/4 lb ground beef and also added a small can of cream corn to the recipe. Added 1/2 the cream corn to the cornbread base and added the remaining cream corn to the ground beef mixture. It was so much better with the sweetness of the cream corn added. A definite keeper recipe.
January 13, 2014
Years ago, I directed a daycare in Houston, TX. We made something VERY similar but put the meat mixture in the pan first and poured the cornbread batter on top, then baked. The children loved it and requested it often.
November 21, 2013
I did it the way txtumbleweed made it; it was awesome!!! We had to cook it longer than 20 minutes though.
The signature blend of vine-ripened tomatoes, zesty green chilies and savory mixture of spices in Ro*Tel that turns ordinary dishes into a medley of delicious, bold flavors.