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Mexican Corn Bread Casserole

fast.cook's picture
  Water 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  Stuffing corn bread mix 2 1⁄2 Cup (40 tbs)
  Egg 1
  Ground beef 3⁄4 Pound
  Onion 1⁄2 Medium (About 0.25 Cup)
  Canned red kidney beans 8 Ounce
  Shredded monterey jack cheese with jalapeno peppers 4 Ounce (1 Cup)
  Canned tomato sauce 4 Ounce (About 0.5 Cup)
  Chili powder 2 Teaspoon
  Shredded monterey jack cheese with jalapeno peppers 2 Ounce (About 0.5 Cup)

In a medium bowl micro cook water and margarine or butter, un covered, on 100% power (high) 45 to 60 seconds or till margarine is melted.
Stir in stuffing mix and egg till moistened.
Turn crumb mixture into a 9 inch pie plate.
Using your hands, press crumb mixture firmly against bottom and sides of pie plate, then set aside.
Crumble beef into the mixing box then stir in onion.
Micro cook, covered, on 100%.power (high).
It 4 minutes or till beef is done and onion is tender, stirring once to break up beef.
Drain off fat.
Stir in kidney beans, cheese, tomato sauce, and chili powder.
Turn meat mixture into crust.
Micro cook, uncovered, on 100% power (high) 6 to 8 minutes or till heated through, rotating the dish every 3 minutes.
Top with cheese.
Cover and let stand 5 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4675 Calories from Fat 2173

% Daily Value*

Total Fat 242 g371.6%

Saturated Fat 108 g539.9%

Trans Fat 0 g

Cholesterol 787.5 mg262.5%

Sodium 9335.6 mg389%

Total Carbohydrates 474 g158%

Dietary Fiber 38.9 g155.5%

Sugars 54 g

Protein 161 g321.9%

Vitamin A 132.5% Vitamin C 40.8%

Calcium 175.5% Iron 163.1%

*Based on a 2000 Calorie diet

Mexican Corn Bread Casserole Recipe