Mexican Cornbread Casserole
Minutes Prep Time: 15
Minutes Total Time: 35
Servings: 6
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 35
Servings: 6
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 369 mg | 37% |
Carbohydrate | 38 g | 13% |
Cholesterol | 68 mg | 23% |
Total Fat | 14 g | 22% |
Iron | 2 mg | 10% |
Calories | 338 kcal | 17% |
Sodium | 919 mg | 38% |
Protein | 16 g | 32% |
Saturated Fat | 6 g | 32% |
Sugars | 11 g | 1% |
Vitamin C | 5 mg | 8% |
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.
Mexican Cornbread Casserole