Cheesy Cornbread Casserole

Cheesy Cornbread Casserole

27 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Recipe by  Kraft Natural Shredded Cheese

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

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  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.

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Reviews (27)

Rate This Recipe
Takers88
30

Takers88

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 with the cheese. Served with a salad. YUM!!!!

Annette
18

Annette

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 meat and onions were browned I added a can of Mexican style Campbell's cheddar cheese soup. I then proceeded with the Jiffy mix topping. I made it according to the box but I did use 2 boxes for a 3x9 inch pan. I also used more than a pound of meat. Half hour on 350 was plenty of time.

Dawnie
15

Dawnie

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

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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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