Cowboy Cornbread Casserole
A hearty and flavorful casserole with seasoned ground beef, veggies, and a golden cornbread topping.
Servings: 6 servings
Ingredients
- 2 pounds extra lean ground beef 96/4
- 180 g frozen peas & carrots rinsed and strained
- 50 g onions diced
- 50 g mixed bell peppers diced
- 125 g corn strained from can or frozen
- 8 ounces tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 cup reduced fat shredded Mexican cheese 84g
- 1 box Jiffy corn muffin mix
- 1 large egg
- 1/3 cup fat free Fairlife milk
- 1/4 cup diced green chiles
- salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- In a dutch oven pan (if you want to make this one dish), over medium heat, cook the ground beef. Season with a little salt and pepper. Remove from heat and strain grease once cooked.
- Return to medium-high heat and add the bell peppers and onions. Cook 3-5 minutes until the veggies are tender.
- Add the tomato sauce, chili powder, Worcestershire, peas, carrots, and corn. Cook another 3-5 minutes.
- Pour into casserole dish or leave in the dutch oven pan.
- Evenly sprinkle the cheese over the top of the meat mixture.
- In a small mixing bowl combine the muffin mix, egg, milk, and green chiles. Pour evenly over the meat mixture and bake in the oven 30-40 minutes. Enjoy!
Notes
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Cowboy Cornbread Casserole.”
Nutrition
Serving: 300g | Calories: 475kcal | Carbohydrates: 37.3g | Protein: 42g | Fat: 15.5g | Fiber: 3.1g