mexican cassarole with corn bread topping

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of mexican cassarole with corn bread topping calories by ingredient
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Number of Servings: 6


    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


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.

TAGS:  Beef/Pork |

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