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Mexican Corn Bread Casserole Recipe
|Water||1⁄4 Cup (4 tbs)|
|Stuffing corn bread mix||2 1⁄4 Cup (36 tbs), crushed|
|Egg||1 , slightly beaten|
|Ground beef||3⁄4 Pound|
|Onion||1⁄2 Medium, chopped to make 1/4 cup|
|Canned red kidney beans||8 Ounce, drained (1 Can)|
|Shredded monterey jack cheese with jalapeno||4 Ounce (1 Cup)|
|Tomato sauce||4 Ounce (1/2 Of A 8 Ounce Can Or 1/2 Cup)|
|Chili powder||2 Teaspoon|
|Shredded monterey jack cheese with jalapeno||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 4518 Calories from Fat 2124
% Daily Value*
Total Fat 242 g371.7%
Saturated Fat 112 g560%
Trans Fat 0 g
Cholesterol 721.6 mg
Sodium 8022.2 mg334.3%
Total Carbohydrates 442 g147.3%
Dietary Fiber 36.9 g147.6%
Sugars 51.2 g
Protein 151 g302%
Vitamin A 146.8% Vitamin C 52.3%
Calcium 171.7% Iron 150.5%
*Based on a 2000 Calorie diet
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 bowl, then stir in onion.
Micro-cook, covered, on 100% power (HIGH) about 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.