Mexican Cornbread Casserole
Mexican Cornbread Casserole
This recipe for Mexican cornbread casserole is a can't-beat dinner dish. Cornbread is topped with melted cheese, ground beef and tomatoes to make a mouthwatering dish for all ages. This recipe is courtesy of Ready Set Eat.
Prep Time
15
minutes
Cook Time
20
minutes
Servings
6
Total time: 35 minutes
Ingredients
- no-stick cooking spray, preferably pam original
- 1 pkg (8.5 oz each) corn muffin mix
- 1/4 cup egg beaters
- 1/3 cup reduced fat (2%) milk
- 3/4 cup corn, preferably birds eye sweet kernel, divided
- 1/2 pound ground chuck beef (80% lean)
- 1 can (10 oz each) diced tomatoes & green chilies, drained, preferably ro*tel original
- 1 can (8 oz each) tomato sauce, preferably hunt's
- 1/2 teaspoon ground cumin
- 1 cup shredded reduced fat mexican cheese blend
Directions
- Preheat oven to 375°F.
- Spray 8x8-inch glass baking dish with cooking spray; set aside.
- Stir together corn muffin 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 batter.
- Top with cheese.
- Bake 15 to 20 minutes or until edges are lightly browned and cornbread base is done.