Mexican Hamburger Cornbread Bake

Mexican Hamburger Cornbread Bake
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 429.9
  • Total Fat: 53.5 g
  • Cholesterol: 57.3 mg
  • Sodium: 916.1 mg
  • Total Carbs: 49.1 g
  • Dietary Fiber: 6.2 g
  • Protein: 22.3 g

View full nutritional breakdown of Mexican Hamburger Cornbread Bake calories by ingredient
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Easy & flavorful! Easy & flavorful!
Number of Servings: 6


    1 lb extra lean ground beef
    1/4 c chopped onion
    1 can pinto beans, drained
    1 can petite diced tomatoes, undrained
    1 cup frozen sweet corn
    1 pkg McCormick Chili Seasoning
    2 tsp Worcestershire sauce

    1 box Jiffy cornbread mix
    1/4 cup egg beaters
    1/3 cup 2% milk


In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Add the beans, tomatoes, corn, chili mix and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

For topping, in a small bowl, combine Jiffy mix, milk & egg beaters. Mix until moistened. Spoon over filling; gently spread to cover the top.

Bake, uncovered, at 425 for 15-20 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand for 5 minutes before cutting.

Makes 6 large servings

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