Stay Fit Mom Cowboy Cornbread Casseroles

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:

Great

% Daily Values based on a 2,000 calorie diet

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)

↑Support creators by visiting their site 😊