Mexican Cornbread Casserole

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3.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 475.9

Total Fat: 24.1 g
Cholesterol: 74.9 mg
Sodium: 1,543.3 mg
Total Carbs: 36.1 g
Dietary Fiber: 2.8 g
Protein: 22.7 g

View full nutritional breakdown of Mexican Cornbread Casserole calories by ingredient

Introduction

Family favorite and GREAT leftovers! Family favorite and GREAT leftovers!

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 lb lean ground beef

1 box of Jiffy Cornbread Muffin Mix Prepared

(to prepare it requires 1 egg and 1/3 cup of milk)

1 jar of Pace Chunky Mild Salsa

8 oz (1/2 lb or ¼ of the block) of Velveeta Light Cheese

Directions

Spray 8x8 pan with Fat Free non-stick cooking spray and pre-heat oven to 400 degrees. Mix the cornbread according to directions on the box. (Blend the mix with 1 egg and 1/3 cup of milk and will be slightly lumpy.) Pour the cornbread mixture into the bottom of the greased pan. Brown hamburger, rinse and drain to get rid of the most fat. Mix hamburger with the complete jar of salsa and pour on top of the cornbread mix. Cut up the Velvetta Cheese into little squares and place evenly on top of the mixture in the pan. Bake in oven for 15-20 minutes. The cornbread will be cooked and the cheese brown on top.

Number of Servings: 6

Recipe submitted by SparkPeople user CATALYA.