Mexican Cornbread Casserole

4.6 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 303.8
  • Total Fat: 8.2 g
  • Cholesterol: 60.0 mg
  • Sodium: 1,133.4 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 22.4 g

View full nutritional breakdown of Mexican Cornbread Casserole calories by ingredient
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Number of Servings: 8


    1 lb ground turkey, extra lean
    1 packet reduced sodium taco seasoning
    3/4 cup chopped onions
    1 c shredded 2% cheddar
    1 can rotel with green chiles
    1/2 can corn, drained
    1/2 can red kidney beans, drained & rinsed
    1 8.5 oz cornbread mix
    1 egg
    1/2 c skim milk


Brown meat with onions. Add taco seasoning and cook thoroughly. Add rotel, corn and kidney beans. Pour into greased 13x9 pan. Top with cheese.

Prepare cornbread according to directions with egg and milk. Pour over cheese and smush in a bit. Bake according to cornbread directions.

Number of Servings: 8

Recipe submitted by SparkPeople user CHEZDISHMAN.

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Member Ratings For This Recipe

  • Incredible!
    This was way better than I thought it would be. Very delicious. The only thing was that my package of corn bread was 6.5 oz so didn't look like enough so I made a second batch and poured it on. - 4/12/11

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  • Incredible!
    I made this tonight! Love it! My hubby even loves it!! - 10/30/10

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  • Incredible!
    VERY GOOD!!! I had three people ask me for the recipe. I mixed it up a bit by adding jalapenos, using no beans, using 1 cup salsa instead of rotel, and using deer meat instead of turkey. It was awsome. - 1/22/10

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  • Good
    Simple & easy to make, went over well w/ nondieting family members. Don't use Jiff corbread mix though - too thick & doesnt spread well - had to add another pkg to cover cassarole. Will change it up w/ black beans, cilantro & lime! - 2/10/09

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  • Very Good
    This was very good. - 4/1/08

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