Cheesy Cornbread Casserole

Cheesy Cornbread Casserole

29

"This Mexican-style casserole tastes just like homemade tamales, with just a fraction of the work."

Ingredients

55 m {{adjustedServings}} servings 296 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oven to 350 degrees F.
  2. Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.
  3. Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
  4. Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.

Footnotes

  • Serving Suggestion: Serve with your favorite steamed vegetable to round out the meal.
  • Make Ahead: Prepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.
  • Special Extra: Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.
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Reviews

29
  1. 42 Ratings

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I used the 2 boxes of cornbread mix like others said. I also added a can of corn (drained) and some black olives to the meat mixture. To the cornbread I added some chopped green onions, along ...

We enjoyed this casserole. I did also make some changes as suggested. I added a can of petite tomatoes without the juice, half a small bag of frozen corn, a can of black beans and after the m...

My family loved it. I did double the cornbread, like others, and added corn. My husband says it's a keeper!