Beef / Pork

mexican cassarole with corn bread topping takes 10 minutes to prepare.

mexican cassarole with corn bread topping takes 50 minutes to cook.

mexican cassarole with corn bread topping makes 6 servings.

The ingredients for mexican cassarole with corn bread topping are:

1 tbsp. olive oil
1 cup onion, rough chopped
16 oz. venison (ground)
May use gr. chuck
1 cup frozen corn
1 can black beans, rinsed and drained
1 cup shredded cheddar cheese
salt, pepper, cumin and chili powder to taste
1 -14.5 oz can chili ready tomatoes (diced)
Mix up a box of corn bread mix (8.5 oz) with
1 egg & 1/3 cup milk beat together
Salsa

Here is how you make mexican cassarole with corn bread topping:

in hot skillet cook meat and onions together until meat is no longer pink. drain and add spices, tomatotes, corn, black beansand cheese, mix to blend well. pour into a 7 x 11 (2 qt.). Mix corn bread mix with egg and milk mixture and pour over mixture. bake in a pre heated (375) oven for 40 minutes. cool 10 minutes and serve with salsa to taste. Number of Servings: 6Recipe submitted by SparkPeople user TCLADY.

The nutritional information for mexican cassarole with corn bread topping is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 336.0

• Total Fat: 15.2 g
• Cholesterol: 93.8 mg
• Sodium: 482.3 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 4.6 g
• Protein: 29.2 g