Thursday, October 3, 2013

Mexican Cornbread Casserole ***

Another winner for us.  I was afraid that it would be too spicy between the Rotel and the sauce, but the cornbread tamped that down a bit.  I couldn't find the Rotel Green Chili Sauce, so I just used green enchilada sauce.  We all liked it.  The kids and the hubs really liked it.  Definitely a keeper. :-)

( via Pinterest)

2 (8.5-oz) packages corn muffin mix
1/2 cup Egg Beaters Original (or two fresh eggs)
2/3 cup reduced fat (2%) milk
1-1/2 cups frozen whole kernel corn, divided
1 pound ground chuck beef (80% lean)
2 (10-oz) cans Ro*Tel Original Diced Tomatoes and Green Chilies, drained
2 (8-oz) cans Ro*Tel Original Tomato and Green Chili Sauce
1 teaspoon ground cumin
2 cups shredded reduced fat Mexican cheese blend

Preheat oven to 375 degrees F. Spray 9x13-inch glass baking dish with cooking spray; set aside. Stir together cornbread mix, Egg Beaters, milk, and half of corn in bowl. Pour into prepared dish.
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 cornbread batter. Top with cheese.
Bake 25 minutes or until edges are lightly browned and cornbread is done.

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