Beef / Pork

Rumbamel's RockCrok Mexican Cornbread Casserole is for Dinner.

Rumbamel's RockCrok Mexican Cornbread Casserole takes 15 minutes to prepare.

Rumbamel's RockCrok Mexican Cornbread Casserole takes 25 minutes to cook.

Rumbamel's RockCrok Mexican Cornbread Casserole makes 8 servings.

The ingredients for Rumbamel's RockCrok Mexican Cornbread Casserole are:

-3/4 C chopped onion

-1 can 14.5 oz black beans, drained and rinsed
-1 can 14.5 oz red kidney beans, drained and rinsed
-1 can 14.5 oz Wolf Brand Homestyle Chili with beans
-3/4 C petite diced tomatoes (from a can)
-1 c frozen corn

-1 box Jiffy Corn Muffin Mix, mix only
-1 large egg
-1/3 C skim milk, fat free

Here is how you make Rumbamel's RockCrok Mexican Cornbread Casserole:

---Saute onions in the RockCrok over medium heat until almost browned. Turn off heat and add the beans, chili, tomatoes and corn. Stir well.---Heat mix covered for 5 minutes on high in the microwave. While heating, mix the corn muffin mix, egg, cheese and milk. Remove the bean mix with oven mits and stir. Top with the muffin mix, recover and cook 9-11 minutes or until the center is set. Let sit for 5 minutes before serving. BE CAREFUL THE POT IS VERY HOT!!!---Makes 8 servings.---Enjoy!!Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's RockCrok Mexican Cornbread Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 332.5

• Total Fat: 9.1 g
• Cholesterol: 33.0 mg
• Sodium: 579.3 mg
• Total Carbs: 51.1 g
• Dietary Fiber: 8.3 g
• Protein: 14.2 g

Rumbamel's RockCrok Mexican Cornbread Casserole is Mexican cuisine.