Mexican Hamburger Cornbread Bake
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
Introduction
Easy & flavorful! Easy & flavorful!Number of Servings: 6
Ingredients
-
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
Topping:
1 box Jiffy cornbread mix
1/4 cup egg beaters
1/3 cup 2% milk
Directions
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
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
