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Mexican Cornbread Casserole

By readyseteat.com

Mexican Cornbread Casserole

Prep:15min

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

Updated at: Sun, 23 Feb 2025 19:06:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

68

Moderate

Glycemic Load

25

High

Nutrition per serving

Calories376.1 kcal (19%)

Total Fat18.5 g (26%)

Carbs36.2 g (14%)

Sugars12.1 g (13%)

Protein16.6 g (33%)

Sodium782.9 mg (39%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

pam original no-stick cooking spray

1 x 8.5 ozcorn muffin mix

⅓ cup2 % milk

¾ cupsweet kernel corn

0.5 poundground chuck beef 80 % lean

1 x 10 ozdiced tomatoes & green chilies

can, original, drained

1 x 8 ozcan tomato sauce

½ teaspoonground cumin

1 cupshredded reduced fat mexican cheese blend

Instructions

View on readyseteat.com

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Notes

1 liked

0 disliked

Delicious

Easy

Kid-friendly

Moist

Nikahlee· 3 years ago

I tweaked it to suit my family's preferences so I just used the recipe as a base to build on. That being noted, it's probably not the same recipe anymore. I made a double-batch, added more seasonings, and only used a quarter of the rotel and half of the tomato sauce. I topped it with a Mexican cheese blend and cotija cheese. Keeping in mind the changes I made, my family did enjoy the meal.

I tweaked it to suit my family's preferences so I just used the recipe as a base to build on. That being noted, it's probably not the same recipe anymore. I made a double-batch, added more seasonings, and only used a quarter of the rotel and half of the tomato sauce. I topped it with a Mexican cheese blend and cotija cheese.

Keeping in mind the changes I made, my family did enjoy the meal.