Mexican Mock Cornbread & Beef Casserole

Name: Mexican Mock Cornbread & Beef Casserole Recipe
Yield: 8
Ingredients: Cornbread:; 1 can 15.5 oz. can Great Northern Beans( drained & rinsed); 4 large eggs; 1 T Cumin; 1 teaspoon salt; 1 teaspoon baking powder; 2 T Olive Oil; 1 teaspoon Tabasco; 1/3 C Splenda(1/4C if you don't like sweet cornbread); Meat Mixture:; 1 lb Cooked Lean Ground Beef (Drained); 1 10 oz. can Rotel tomatoes with green chiles (DRAINED!); 1t Cumin; 2T Chili Powder; 1/2 teaspoon Garlic Salt; 1/4 cup chopped fresh cilantro; 2 T diced canned Jalepenos; Other:; 1 Bag Low fat or Fat free chedder cheese

(7)

Number of Servings: 8

Ingredients

Cornbread:1 can 15.5 oz. can Great Northern Beans( drained & rinsed)4 large eggs1 T Cumin1 teaspoon salt1 teaspoon baking powder 2 T Olive Oil1 teaspoon Tabasco1/3 C Splenda(1/4C if you don't like sweet cornbread)Meat Mixture:1 lb Cooked Lean Ground Beef (Drained) 1 10 oz. can Rotel tomatoes with green chiles (DRAINED!)1t Cumin2T Chili Powder1/2 teaspoon Garlic Salt1/4 cup chopped fresh cilantro2 T diced canned JalepenosOther:1 Bag Low fat or Fat free chedder cheese

Directions

Combine all of the cornbread ingredients and blend in a blender. Pour 1/2 of the mixture into a greased 11x7 pan and bake in a preheated 400 oven for 15-20 minutes. Mean while combine meat mixture.

Mix all meat mixture ingredients together.

Remove mock cornbread from oven and sprinkle with a 1/3 C cheese. Top with the meat mixture and sprinkle with another 1/3 C cheese. Pour the rest of the bean batter on top of the meat mixture and top with 1/3 cup cheese. Bake casserole for about 30-45 minutes(until mock cornbread is cooked through and has turned a golden brown. Serve with a dollop of Sour Cream.

Number of Servings: 8

Recipe submitted by SparkPeople user CATMADAM.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 311.5
Total Fat: 19.9 g
Cholesterol: 168.1 mg
Sodium: 1,005.4 mg
Total Carbs: 12.5 g
Dietary Fiber: 3.2 g
Protein: 20.7 g

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Member Reviews

NUSHARGURL
I wouldn't rate this awesome because I used Stevia in place of splenda. (YUCK) but maybe if I would have done it the other way it would have been better. Even so the meat mixture was too bland. It was edible though, but I think I will try another recipe. - 5/5/13
SERMAGRA
Too much sodium!! If you don't want it be too spicy, don't use as much chili powder. I will have to be careful with this dish b/c it is too salty. Also, try to double the cornbread recipe so that you can put more on top of the meat mixture. With all of that said, my mom & I really liked this dish! - 6/17/08
CRZYGRAPES
very good! - 3/17/07
HAVIELOVER
Wonderful -- delicious and healthy both. The bean mixture really did taste just like cornbread. I was amazed. - 3/17/07