Stay Fit Mom Cowboy Cornbread Casseroles

Name: Stay Fit Mom Cowboy Cornbread Casseroles
Cuisine: American
Ingredients: 1 & 1/2 pounds extra lean ground beef (96/4); 180g frozen peas & carrots (rinsed and strained); 50g onions, diced; 50g mixed bell peppers, diced; 100g corn (strained from can or frozen); 8 ounces tomato sauce; 1 tablespoon chili powder or taco seasoning; 1 tablespoon Worcestershire sauce; 1 cup reduced fat shredded Mexican cheese (84g); 8.5 oz. box Jiffy corn muffin mix; 1 large egg; 1/3 cup fat free Fairlife milk; 1/4 cup diced green chiles; salt and pepper

8 steps

Comment MEAL PREP to enter to win a SFM digital macro cookbook! 🥳 I’ll select a winner later this week! Enjoy this new one, it’s yummy!! Stay Fit Mom Cowboy Cornbread Casseroles makes 5 servings serving size: 1 bowl 510 cals / 40.8p / 44.8c / 16.8f   Ingredients: 1 & 1/2 pounds extra lean ground beef (96/4) 180g frozen peas & carrots (rinsed and strained) 50g onions, diced 50g mixed bell peppers, diced 100g corn (strained from can or frozen) 8 ounces tomato sauce 1 tablespoon chili powder or taco seasoning 1 tablespoon Worcestershire sauce 1 cup reduced fat shredded Mexican cheese (84g)  for the cornbread topping: 8.5 oz. box Jiffy corn muffin mix 1 large egg 1/3 cup fat free Fairlife milk 1/4 cup diced green chiles salt and pepper  Instructions:

Updated at: Tue, 13 Feb 2024 04:48:18 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories2549.8 kcal (127%)

Total Fat88.6 g (127%)

Carbs234.3 g (90%)

Sugars70.6 g (78%)

Protein205.4 g (411%)

Sodium4830.4 mg (242%)

Fiber31.9 g (114%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1.5 poundsextra lean ground beef 96/4

180gfrozen peas & carrots

rinsed and strained

50gonions

diced

50gmixed bell peppers

diced

100gcanned corn

strained, or frozen

8 ouncestomato sauce

1 tablespoonchili powder

or taco seasoning

1 tablespoonworcestershire sauce

1 cupreduced fat shredded Mexican cheese

8.5 ozcorn muffin mix

box

1egg

large

⅓ cupfat free milk

¼ cupdiced green chiles

salt

pepper

Instructions

Step 1

1. Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.

Step 2

2. In a pan over medium heat cook your ground beef. Season with a little salt and pepper. Remove from heat and strain grease once cooked.

Step 3

3. Return to medium high heat and add the tomato sauce, chili powder, Worcestershire, and veggies. Cook 3-5 minutes until veggies are tender and no longer frozen.

Step 4

4. Evenly distribute the meat mixture into all 5 containers (about 1 cup each) and sprinkle the cheese over the top.

Step 5

5. In a small mixing bowl combine the muffin mix, egg, milk, and green chiles. Evenly distribute the mixture between the 5 bowls (about 1/3 cup each) pouring on top.

Step 6

6. Bake 25-30 minutes or until the cornbread starts to turn golden brown.

Step 7

7. Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave 2-3 minutes.

Step 8

I like to top mine with s scoop of sour cream or Geek yogurt! (macros not included so log separately)

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