Recipe For Mexican Cornbread Casserole

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Recipe For Mexican Cornbread Casserole

Ingredients. PAM® Original No-Stick Cooking Spray. 1 pkg (8.5 oz each) corn muffin mix. 1/4 cup Egg Beaters® Original. 1/3 cup reduced fat (2%) milk. 3/4 cup .
You can make this simple recipe in about 40 minutes with only 15 minutes prep time. How to make Mexican Cornbread Casserole: 1. Brown ground beef and .
Its a nice change from your standard cornbread. My husband does not like cornbread or anything with cornmeal but always looks forward to me making this .
Directions. Preheat the oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium-high heat. Mix corn into the beef mixture and toss to defrost, about 3 minutes. Combine cornmeal, salt, and baking soda in a large bowl. Bake in the preheated oven until browned on top, about 30 minutes.
Heat oven to 350 degrees F. Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Prepare muffin batter as directed on package; stir in cheese. Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean.