“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.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
  2. After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
  3. Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
  4. While meat is simmering, preheat oven to 375°F.
  5. 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.
  6. Bake in oven for approximately 25 minutes or until brown.
  7. Cool for 5 minutes then serve.
  8. Add sour cream to taste.

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