MEXICALI CASSEROLE
I like this recipe because it is not only low-fat but tasty. It is excellent warmed over but can eaten cold-very versatile dish for people on the go.
Provided by cbrangel
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
- After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
- Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
- While meat is simmering, preheat oven to 375°F.
- Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
- Bake in oven for approximately 25 minutes or until brown.
- Cool for 5 minutes then serve.
- Add sour cream to taste.
Nutrition Facts : Calories 443.4, Fat 11.7, SaturatedFat 3.5, Cholesterol 89.3, Sodium 1932.3, Carbohydrate 56.4, Fiber 6.7, Sugar 17.9, Protein 34.5
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