Nicole's Mexican Cornbread Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cornbread:Yellow Cornmeal, 1 cupFlour, white, 1 cupBaking Powder, 1 tbspSalt, 1 tspGranulated Sugar, 2 tbspButter, salted, 2 tbspApplesauce, unsweetened, 1/3 cupWhole Milk / Vitamin D, 1 cupEgg, fresh, 2 largeCasserole:Beef, ground, cooked, drained and rinsed, 80/20, 12 ozOnions, raw, 1 cup, choppedCoconut Oil, 1 1tspChili Powder, 1 tspground cumin, 1 tspBlack Pepper (Ground), 1 tspSalt, 1 tspPaprika, .5 tspOregano, ground, .5 tspGarlic powder, .25 tspPepper, red or cayenne, pinch (optional)Diced Tomatoes & Green Chillies Rotel, 10oz canPetite Diced Tomatoes, 14.5 oz can, drainedYellow Sweet Corn, Frozen, 1 cupGreat Value Southern Ranch Beans, 15oz canCheddar Cheese, shredded, 4 oz
Cornbread Topping:
Combine cornmeal, flour, baking powder, salt and sugar in mixing bowl. Add butter and applesauce and blend to consistency of coarse meal. Slowly beat in milk; then eggs. Continue to beat one minute longer, scraping sides of the bowl. Set aside.
Brown about 1 lb of 80/20 ground beef; drain. Line a colander with paper towels and add drained beef. Pour hot water over beef and allow to drain for 5 minutes. Add chopped onions and coconut oil to pan and saute over med-high heat for about 1 minute. Add beef to pan and add spices (Chili Powder through Cayenne Pepper). Cook until onions are soft. Add Rotel, Sweet Corn and Southern Ranch Beans (un-drained). Cook until heated through. Add pan mixture to 13x9 in pan. Top with cheese. Layer cornbread mixture over top. Bake at 375 for 25 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user NLUCAS79.
Combine cornmeal, flour, baking powder, salt and sugar in mixing bowl. Add butter and applesauce and blend to consistency of coarse meal. Slowly beat in milk; then eggs. Continue to beat one minute longer, scraping sides of the bowl. Set aside.
Brown about 1 lb of 80/20 ground beef; drain. Line a colander with paper towels and add drained beef. Pour hot water over beef and allow to drain for 5 minutes. Add chopped onions and coconut oil to pan and saute over med-high heat for about 1 minute. Add beef to pan and add spices (Chili Powder through Cayenne Pepper). Cook until onions are soft. Add Rotel, Sweet Corn and Southern Ranch Beans (un-drained). Cook until heated through. Add pan mixture to 13x9 in pan. Top with cheese. Layer cornbread mixture over top. Bake at 375 for 25 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user NLUCAS79.
Nutritional Info Amount Per Serving
- Calories: 411.7
- Total Fat: 14.8 g
- Cholesterol: 71.4 mg
- Sodium: 1,376.1 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 5.6 g
- Protein: 12.6 g
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