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Mexican Corn Bread Casserole Recipe
|Water||1⁄4 Cup (4 tbs)|
|Stuffing corn bread mix||2 1⁄2 Cup (40 tbs)|
|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)|
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 mg
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
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.