Sunday, May 20, 2012

Mexican Cornbread Casserole

Mexican food is my favourite cuisine.  Every time I come across recipes for Mexican food, I always pray that they're not 100000 calories & thankfully, this one wasnt!

Recipe from Ro*Tel.
Yields 6 servings.

Cooking spray
1 8.5oz package corn muffin mix
1 egg
1/3 c reduced fat milk
3/4 c frozen corn
1/2 lb lean ground beef
10 oz diced tomatoes & chilies
8 oz tomato sauce
1/2 tsp ground cumin
1 c reduced fat shredded Mexican cheese blend

Preheat oven to 375.
Spray 8x8 baking pan with cooking spray & set aside.

Stir together cornbread mix, egg, milk, & half of corn in a bowl.
Pour into baking dish.

Cook beef in a skillet over medium high heat until no longer pink, 3 to 5 minutes.
Stir in drained tomatoes, tomato sauce, remaining corn, & cumin.
Pour mixture over top of cornbread batter.
Top with cheese.

Bake for 20 minutes.

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