mexican casserole


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 285.1
  • Total Fat: 11.9 g
  • Cholesterol: 43.9 mg
  • Sodium: 354.6 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 17.5 g

View full nutritional breakdown of mexican casserole calories by ingredient
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Introduction

mexican casserole with corn bread mexican casserole with corn bread
Number of Servings: 8

Ingredients

    1 can of creamed corn
    1 can of diced tomatoes
    1 can of kidney beans or black beans (drained and rinsed)
    1 lb of 93% lean ground beef
    1 cup shredded cheddar cheese
    1 package low sodium taco seasoning
    1/2 cup of chopped onion
    1 package of corn bread mix

Directions

Brown ground beef and drain. Add everything else but the cornbread mix. Place in a 13 by 9 casserole dish. Prepare cornbread mix according to package directions. Pour batter over ingredients in casserole dish, making sure not to mix it in with the cornbread and also try to get the sides covered. Bake at 350 for 35-40 min or as directed on the cooking instructions for cornbread. Let cool for 15 min. before cutting.

Number of Servings: 8

Recipe submitted by SparkPeople user IWANNABALOSER.

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Member Ratings For This Recipe

  • 7 Ptsplus - 9/22/13

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  • SOUNDS YUMMY. I THINK I WILL USE ROTEL. - 7/24/12

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  • This is fabulous! Easy to make, everyone loved it. Second time I doubled the cornbread topping, used Rotel instead of diced tomatoes, and left out the beans...even better than the original with just a few more calories. Yum! - 6/17/09

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  • Tasty and easy. I left out the corn because my kids don't like it (!) and didn't rinse the black beans so as to punch up the sauce a little. Also, I mixed everything except the cheese, then layered the meat, the cheese, then cornbread. Mmmm - 1/5/09

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  • Liked the chili stuff underneath but did not like the cornbread on top of it. Next time i will make them seperate from each other. - 5/15/07

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