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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 261.1
  • Total Fat: 30.6 g
  • Cholesterol: 53.2 mg
  • Sodium: 370.0 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 11.6 g

View full nutritional breakdown of mexican ground beef and cornbread onepan calories by ingredient
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mexican ground beef and cornbread onepan

Submitted by: JENNYWREN93

Introduction

took someone elses recipe and tweaked it with what I had in my pantry.... this is what I came up with. I think the fat is wrong as I used 93/7 ground beef. I also used homemade taco spices (very easy, will post recipe next) so no added flour to recipe. took someone elses recipe and tweaked it with what I had in my pantry.... this is what I came up with. I think the fat is wrong as I used 93/7 ground beef. I also used homemade taco spices (very easy, will post recipe next) so no added flour to recipe.
Number of Servings: 12

Ingredients

    1.4 lbs ground beef (this is the size pkg I had... would work with 1 lb package or 2 lbs, etc)
    1 small bag corn (approx 2 cups) frozen, cooked
    1 can tomato soup
    2 pkgs taco seasoning (or 1/2 c homemade taco seasoning- or to taste)
    1 cup chopped onion
    1 cup chopped green pepper
    1 cup chopped canned tomatoes (no salt added)
    1/4 cup canned green chilies

    1 pkg jiffy corn muffin mix
    1 eggs
    1/3 cup water

    Things to add along: shredded romaine, black olives, etc.

Directions

*preheat oven to 400 degrees

In ovenproof pan (if not ovenproof, then large skillet), brown 93/7 ground beef or turkey/chicken. Along with this add in your onions, peppers, garlic as desired.

While this is cooking, microwave a bag of frozen corn for 5 min or until heated through. No water needed- this is steaming it. Add this to meat mixture when it is cooked through. (drain any excess juices if there are any) Add tomatoes( canned, chopped with juice) and chilies and taco spices.

If this is not an oven proof dish, spray a 9X13 oven proof dish with pam, and transfer mixture to pan.

Mix cornbread mix up, and top meat mixture with it. Bake at 400 degrees for 20-25 min until it's golden brown and cooked through.

Number of Servings: 12

Recipe submitted by SparkPeople user JENNYWREN93.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    I substituted rotel for the separate cans of tomatoes & chiles and only used one packet of seasoning mix. I also substituted a can of garbanzo beans (drained) for half of the corn. I also layered in 1 cup of reduced fat shredded cheddar in between the meat mixture & the cornbread...DELICIOUS! :) - 6/14/11

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  • Very Good
    2 of 2 people found this review helpful
    This was pretty good and easy to make! Kinda like a Mexican Shepherd's Pie. My husband went back for seconds, and there's plenty leftover for tomorrow's dinner. - 4/1/11

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  • Very tasty with a few changes. I added 2 cans of Rotel instead of the can of soup, tomatoes & chilies. Also added less corn and threw in a can of drained/rinsed black beans. Topped with a little cheese before adding the cornbread mix. Very tasty! Topped mine with a bit of sour cream for calcium. - 8/20/13

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  • Very good. The kids liked it too! - 8/30/11

    Was this review helpful?   yes  No