Cornbread Tex-Mex Casserole

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"This tasty version of a tex-mex casserole adds the downhome goodness of cornbread right on top! A filling meal for the whole family. Pairs great with green salad and fresh fruit! For a lower sodium version I use Mrs. Dash no-salt table seasoning instead of salt."
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0 8 servings yields 9x13" baking dish
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

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  1. Preheat oven to temperature stated on cornbread mix package.
  2. Brown ground beef in skillet over medium temperature. Once beef is partially browned add chopped onion, diced garlic, celery and corn.
  3. Once meat is browned, remove from heat and drain excess fat from skillet. Return to heat.
  4. Stir in diced tomatoes and juice from can, tomato paste, chili powder, garlic powder, cumin, pepper and salt (or salt free seasoning substitute). Simmer for 5 minutes.
  5. Add beef broth, simmer for 5 minutes or until mixture has thickened from a soupy consitency to a chili-like consitency.
  6. Remove from heat. Pour mixture into a 9x13" baking dish.
  7. Follow steps for preparing cornbread as outlined on package. Pour cornbread batter ontop of beef mixture.
  8. Bake for time specified on corn bread packaging (approx 16-20 minutes), or until golden brown and toothpick comes out clean.
  9. Serve immediately.
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