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Wednesday, January 22 2014

Cornbread base topped with beef, zesty tomatoes, corn, and cheese for a flavorful baked entree.

Mexican Cornbread Casserole
Recipe from 
Servings: 6
Prep Time: 15 mins
Total Time: 35 mins
  •     PAM® Original No-Stick Cooking Spray
  • 1    8 1/2ounce package  corn muffin mix
  • 1/4   cup   Egg Beaters® Original
  • 1/3   cup   reduced fat (2%) milk
  • 3/4   cup   frozen whole kernel corn, divided
  • 1/2   pound   ground chuck beef (80% lean)
  • 1    10 ounce can  Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1    8 ounce can  Ro*Tel® Original Tomato & Green Chili Sauce
  • 1/2   teaspoon   ground cumin
  • 1    cup   shredded reduced fat Mexican cheese blend
Preheat oven to 375 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together cornbread mix, Egg Beaters, 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 cornbread batter. Top with cheese.
Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
Cook's Tip:
One fresh egg may be used in place of 1/4 cup Egg Beaters.

nutrition information
Per Serving: cal. (kcal) 331, Fat, total (g) 13, sat. fat (g) 6, carb. (g) 38, fiber (g) 2, pro. (g) 16, vit. A (IU) 632, vit. C (mg) 1, sodium (mg) 873, calcium (mg) 61, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:30 am   |  Permalink   |  0 Comments  |  Email

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