Cheesy Cornbread Casserole

Cheesy Cornbread Casserole

"This Mexican-style casserole tastes just like homemade tamales, with just a fraction of the work."
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Ingredients

55 m servings 296 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.
  3. Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
  4. Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.

Footnotes

  • Serving Suggestion: Serve with your favorite steamed vegetable to round out the meal.
  • Make Ahead: Prepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.
  • Special Extra: Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.

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Reviews

Read all reviews 41
  1. 56 Ratings

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Most helpful positive review

I used the 2 boxes of cornbread mix like others said. I also added a can of corn (drained) and some black olives to the meat mixture. To the cornbread I added some chopped green onions, along ...

Most helpful critical review

I didn't use a 13x9 casserole b/c that would have made the whole thing about an inch thin. I also used (half a can) of tomatoes w/chiles and I subbed chili beans for the black beans and can of e...

Most helpful
Most positive
Least positive
Newest

I used the 2 boxes of cornbread mix like others said. I also added a can of corn (drained) and some black olives to the meat mixture. To the cornbread I added some chopped green onions, along ...

We enjoyed this casserole. I did also make some changes as suggested. I added a can of petite tomatoes without the juice, half a small bag of frozen corn, a can of black beans and after the m...

My family loved it. I did double the cornbread, like others, and added corn. My husband says it's a keeper!

This recipe is delicious just the way it is, no changed needed!

Instead of enchilada sauce used 10oz can of chopped tomatoes with jalapenos. I still added the additional chopped Jalapeno to meat mixture. Also used 1/2 teaspoon of roasted, chopped garlic inst...

This was very good. I added a can of corn and more garlic. The corn bread was great on top. Will make again for sure.

I didn't use a 13x9 casserole b/c that would have made the whole thing about an inch thin. I also used (half a can) of tomatoes w/chiles and I subbed chili beans for the black beans and can of e...

Not that good.

This one's a keeeper! I didn't have the type of cheese Kraft suggests, so I just used regular shredded cheddar and a couple tablespoons of cream cheese. But I don't think the cream cheese made...