Mexican Cornbread Casserole

Cornbread base is topped with beef, zesty tomatoes, corn and cheese for a flavorful baked entrée.

Prep: 15 min | Bake: 20 min | Yield: 6 servings

Ingredients

• 1 (8.5 ounce) box corn muffin mix
• 1 egg
• 1/3 cup reduced fat (2%) milk
• 3/4 cup Birds Eye® Sweet Kernel Corn, divided
• 1/2 pound ground chuck beef (80% lean)
• 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1 (8 ounce) can Hunt's® Tomato Sauce
• 1/2 teaspoon ground cumin
• 1 cup shredded reduced fat Mexican cheese blend

Instructions

1. Heat oven to 375 degrees F. Spray an 8 x 8 inch glass baking dish with cooking spray; set aside.
2. Stir together corn muffin mix, egg, milk and half of corn in bowl. Pour into prepared dish.
3. Meanwhile, cook beef in medium skillet over medium-high heat for 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain.
4. Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Pour mixture over top of batter. Top with cheese.
5. Bake for 15 to 20 minutes or until edges are lightly browned and cornbread base is done.

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.