Mexican Cornbread Casserole

Courtesy of VELVEETA® and RO*TEL®

Servings: 6

Prep Time: 15 Min.`

Cook Time: 20 Min.

What you need:

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+ PAM® Original No-Stick Cooking Spray

+ 1 pkg. (8.5-oz.) corn muffin mix

+ 1/4 c. Egg Beaters® Original

+ 1/3 c. reduced fat (2% ) milk

+ 3/4 c. frozen whole kernel corn, divided

+ 1/2 lb. ground chuck beef (80% lean)

+ 1 can (10 oz.) RO*TEL® Original Diced Tomatoes & Green Chiles, drained

+ 1 can (8 oz.) RO*TEL® Original Tomato & Green Chili Sauce

+ 1/2 tsp. ground cumin

+ 1 c. shredded reduced fat Mexican cheese blend

What to do:

1. Preheat oven to 375°F. Spray 8x8-in. glass baking dish with cooking spray; set aside. Stir together cornbread mix, Egg Beaters®, milk and half of corn in bowl. Pour into prepared dish.

2. Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 min. or until crumbled and no longer pink, stirring occasionally; drain. Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Pour mixture over top of cornbread batter. Top with cheese.

3. Bake 15 to 20 min. or until edges are lightly browned and cornbread is done.

Cook's Tips: One fresh egg may be used in place of 1/4 c. Egg Beaters.

Nutritional information:

Calories: 331; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 37mg; Fiber: 2g; Sugar: 11g; Protein: 16g; Sodium: 873mg;