Easy Mexi-Cornbread Pie

Easy Mexi-Cornbread Pie

mexican style cornbread

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

8

Servings

1
lb ground beef
1
14oz can whole kernel corn
1
14oz can diced tomatoes
2
boxes Jiffy Corn Muffin Mix
2
tsp minced garlic
salt and pepper
2
cups shredded cheese
  1. Preheat oven according to Jiffy Corn Muffin Instructions. In skillet, brown ground beef; seasoned with garlic and salt and pepper to taste. While meat is cooking, thoroughly drain corn and tomatoes and set aside. Spray 9X13 cassarole dish with cooking spray.
  2. When meat is cooked, drain and add to corn and tomatoes. Mix and put in cassarole dish. Spread cheese on top.
  3. Mix 2 boxes Jiffy according to on box directions for "Jonny Cake". (its 2 eggs and 2/3 cup milk mixed with Jiffy to make batter)
  4. Pour batter on top in cassarole dish and bake according to Jiffy box directions.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To drain the veggies and meat, I set a collander in the sink and pour the cans in and just let them sit until the meat is ready. Add meat to that and let it sit a minute too.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.