
February 17, 2025
URL: https://www.birdseye.com/recipes/dinner/mexican-cornbread-casserole-5641
- Prep time 15 minutes
- Total time 35 minutes
- Servings 6
Ingredients
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PAM® Original No-Stick Cooking Spray
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1 pkg (8.5 oz each) corn muffin mix
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1 egg
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1/3 cup reduced fat (2%) milk
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3/4 cup Birds Eye® Sweet Kernel Corn, divided
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1/2 pound ground chuck beef (80% lean)
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
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1 can (8 oz each) Hunt's® Tomato Sauce
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1/2 teaspoon ground cumin
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1 cup shredded reduced fat Mexican cheese blend
Nutrition Information
338 calories, 38g carbs
Directions
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Step one
Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together corn muffin mix, egg, milk and half of corn in bowl. Pour into prepared dish.
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Step two
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.
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Step three
Bake 15 to 20 minutes or until edges are lightly browned and cornbread base is done.