Name: Mexican Cornbread Casserole
Prep time: 24 min
Cook time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 (16 oz.) can red kidney beans; 1 (16 oz.) can black beans; 1 c. frozen chopped green peppers, thawed; 1 (14 1/2 oz.) can low-sodium chunky tomatoes (chili style); 1 c. low-fat cheese and salsa dip (we used Old El Paso brand); 1/4 c. reduced-fat shredded Cheddar cheese; 1 tsp . chili powder; 1/4 tsp . cumin; 1 (6 1/2 oz.) pkg. low-fat cornbread mix; 1/4 c. liquid egg substitute; 1/3 c. skim milk; 1 Tbsp . canola oil

Mexican Cornbread Casserole

⏱️ Ready in 1h 4m 🥄 Prep 24 min 🔥 Cook 40 min 👥 4 servings 🌍 Mexican 👁️ 12 views

Mexican Cornbread Casserole is an impressive Mexican baked good you can prepare in about 1 hour 4 minutes. Made with (16 oz.) can red kidney beans, (16 oz.) can black beans, c. frozen chopped green peppers, thawed, (14 1/2 oz.) can low-sodium chunky tomatoes (chili style) and c. low-fat cheese and salsa dip (we used old el paso brand), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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👨‍🍳 Instructions

Preheat oven to 400°.

Rinse beans with cold water and drain. In a 9 x 13-inch baking dish, combine beans with peppers, corn, tomatoes, dip, Cheddar, chili powder and cumin.

In a medium bowl, stir together the cornbread mix, egg substitute, skim milk and oil.

Spoon evenly over bean mixture.

Bake until heated through and cornbread topping is lightly browned, 25 to 30 minutes.

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