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Mexican Cornbread Casserole
Ingredients
  • no-stick cooking spray, preferably pam original
  • 1 pkg (8.5 oz each) corn muffin mix
  • ¼ cup egg beaters
  • ⅓ cup reduced fat (2%) milk
  • ¾ cup corn, preferably birds eye sweet kernel, divided
  • ½ pound ground chuck beef (80% lean)
  • 1 can (10 oz each) diced tomatoes & green chilies, drained, preferably ro*tel original
  • 1 can (8 oz each) tomato sauce, preferably hunt's
  • ½ teaspoon ground cumin
  • 1 cup shredded reduced fat mexican cheese blend
Steps
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