Beef / Pork

Mexican Mock Cornbread and Beef Casserole is for Dinner.

Mexican Mock Cornbread and Beef Casserole takes several minutes to prepare.

Mexican Mock Cornbread and Beef Casserole takes several minutes to cook.

Mexican Mock Cornbread and Beef Casserole makes 8 servings.

The ingredients for Mexican Mock Cornbread and Beef Casserole are:

Cornbread:
1 can 15.5 oz. can Great Northern Beans( drained & rinsed)
4 large eggs
1 T Cumin
1 teaspoon salt
1 teaspoon baking powder
2 T Olive Oil
1 teaspoon Tabasco
1/3 C Splenda(1/4C if you don't like sweet cornbread)

Meat Mixture:
1 lb Cooked Lean Ground Beef (Drained)
1 10 oz. can Rotel tomatoes with green chiles (DRAINED!)
1t Cumin
2T Chili Powder
1/2 teaspoon Garlic Salt
1/4 cup chopped fresh cilantro
2 T diced canned Jalepenos

Other:
1 Bag Low fat or Fat free chedder cheese

Here is how you make Mexican Mock Cornbread and Beef Casserole:

Combine all of the cornbread ingredients and blend in a blender. Pour 1/2 of the mixture into a greased 11x7 pan and bake in a preheated 400 oven for 15-20 minutes. Mean while combine meat mixture.Mix all meat mixture ingredients together.Remove mock cornbread from oven and sprinkle with a 1/3 C cheese. Top with the meat mixture and sprinkle with another 1/3 C cheese. Pour the rest of the bean batter on top of the meat mixture and top with 1/3 cup cheese. Bake casserole for about 30-45 minutes(until mock cornbread is cooked through and has turned a golden brown. Serve with a dollop of Sour Cream.Number of Servings: 8Recipe submitted by SparkPeople user CATMADAM.

The nutritional information for Mexican Mock Cornbread and Beef Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 311.5

• Total Fat: 19.9 g
• Cholesterol: 168.1 mg
• Sodium: 1,005.4 mg
• Total Carbs: 12.5 g
• Dietary Fiber: 3.2 g
• Protein: 20.7 g