mexican cassarole with corn bread topping

Name: mexican cassarole with corn bread topping Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 1 tbsp. olive oil; 1 cup onion rough chopped; 16 oz. venison (ground); May use gr. chuck; 1 cup frozen corn; 1 can black beans rinsed and drained; 1 cup shredded cheddar cheese; salt pepper cumin and chili powder to taste; 1 -14.5 oz can chili ready tomatoes (diced); Mix up a box of corn bread mix (8.5 oz) with; 1 egg & 1/3 cup milk beat together; Salsa

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 6

Ingredients

1 tbsp. olive oil1 cup onion, rough chopped16 oz. venison (ground) May use gr. chuck1 cup frozen corn 1 can black beans, rinsed and drained1 cup shredded cheddar cheesesalt, pepper, cumin and chili powder to taste1 -14.5 oz can chili ready tomatoes (diced)Mix up a box of corn bread mix (8.5 oz) with1 egg & 1/3 cup milk beat togetherSalsa

Directions

in hot skillet cook meat and onions together until meat is no longer pink. drain and add spices, tomatotes, corn, black beansand cheese, mix to blend well. pour into a 7 x 11 (2 qt.). Mix corn bread mix with egg and milk mixture and pour over mixture. bake in a pre heated (375) oven for 40 minutes. cool 10 minutes and serve with salsa to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user TCLADY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 336.0
Total Fat: 15.2 g
Cholesterol: 93.8 mg
Sodium: 482.3 mg
Total Carbs: 21.1 g
Dietary Fiber: 4.6 g
Protein: 29.2 g

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