- 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
mexican ground beef and cornbread onepanSubmitted by: JENNYWREN93
Introductiontook 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.
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
1/3 cup water
Things to add along: shredded romaine, black olives, etc.
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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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