MY VERSION OF MEXICAN CORNBREAD CASSEROLE
Sticking with lowering my fat intake I re-made this recipe I found while sitting in the Dr's office. Woody and I love this and will be making it again very soon. Had it for a luncheon with neighbors and they all wanted the recipe.
Provided by Norma DeRemer
Categories Casseroles
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat your oven to 375 and spray an 8 X 8 inch glass baking dish with cooking spray and set aside.
- 2. In a bowl, stir together cornbread mix, egg beaters, milk and half of corn and pour into prepared dish.
- 3. In a skillet cook ground turkey over medium heat for 3 to 5 minutes or no longer pink and crumbled; stirring occasioally and drain.
- 4. Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Mix well.
- 5. Pour mixture over top of cornbread batter and top with cheese.
- 6. Place in preheated oven and bake for 15 to 20 minutes or until edges are lightly browned and cornbread is done.
- 7. Remove from oven and serve hot with your favorite salad.
MEXICAN CORNBREAD CASSEROLE
THIS MEXICAN CORNBREAD CASSEROLE IS YUMMY...GREAT FOR A POTLUCK OR A HURRY UP AND MAKE DINNER.
Provided by Kimi Gaines
Categories Casseroles
Time 55m
Number Of Ingredients 7
Steps:
- 1. Brown ground beef add taco seasoning per package directions; add green chilies; set aside. Mix cornbread per package directions; to corn bread add 1/2 can creamed corn and 1/2 regular corn add 1/2 of cornbread mixture in bottom of 9x13 pan. On top of cornbread put meat mixture, remaining can of corn and cream corn over that; add 1/2 of cheese. Top remaining cornbread mixture and cheese all over the top. Bake at 350F for 35-40 minutes. Let set 5 minutes. Cut into squares. Serve with sour cream, lettuce, guacamole , tomatoes or whatever you like.
MEXICAN CORN BREAD CASSEROLE
This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.
Provided by OBSIDIAN1
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
- Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
- Bake in the preheated oven until browned on top, about 30 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g
MEXICAN CORNBREAD CASSEROLE
My mother-in-law shared this recipe with me many years ago and it has been a HUGE hit with family, friends, and co-workers.
Provided by Capncrunch
Categories One Dish Meal
Time 45m
Yield 1 9x13 casserole
Number Of Ingredients 13
Steps:
- Preheat oven to 425 F degrees.
- Grease"9x13" baking dish.
- In large bowl combine cornmeal, baking powder, salt, milk, cream style corn, flour, sugar, eggs, and oil; Stir till blended.
- Layer:.
- Mixture- 1/2.
- Meat- 1/2.
- Onion- 1/2.
- Diced Green Chiles- 1/2.
- Cheese- 1 cup.
- Remaining Mixture- 1/2.
- Remaining Meat- 1/2.
- Remaining Onion- 1/2.
- Remaining Diced Green Chiles- 1/2.
- Cheese- 1 cup.
- Bake@ 425 F degrees for 30 minutes till golden brown.
Nutrition Facts : Calories 4028.1, Fat 223.9, SaturatedFat 91.1, Cholesterol 1002.9, Sodium 8340.6, Carbohydrate 322.4, Fiber 19.7, Sugar 47.9, Protein 193
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