Cornbread Casserole

Versatile recipe– Add items you like. Top with lettuce, tomatoes, sour cream, salsa, etc.


Taco Cornbread Casserole
1 lb 95% fat free ground beef, cooked & drained
1 TB taco seasoning
14 1/2 oz can tomatoes w/ green chilies
1/4 c. diced roasted green chilies
8.5 oz box corn bread mix
1 egg
1/3 c. milk
1/3 c. water
1 TB dried chives
1/3 c. shredded reduced fat cheese

Preheat oven to 400°. Spray 9×9 pan with cooking spray. In large bowl, combine ground beef, tomatoes, green chilies, and taco seasoning; add to prepared pan. In another bowl, combine corn bread mix, milk, egg, chives and cheese; pour over beef mixture. Bake 30-40 minutes or until cornbread is lightly browned.
Yield: 6 servings. Per serving= 410 Calories; 9g Fat (31.0% calories from fat); 14g Protein; 32g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 837mg Sodium

Hashbrown Egg Bake


Hashbrown Egg Bake
3 c. frozen shredded potatoes
1 c. diced ham
½ c. reduced fat shredded cheddar cheese
¼ salt
½ tsp pepper
4 eggs
12 oz evaporated skim milk

Preheat oven to 350°. Spray 9×9 pan with cooking spray. Add shredded potatoes and sprinkle with ham and cheese. Combine salt, pepper, eggs and milk in a medium bowl; whisk until well combined. Pour over potatoes in pan. Bake 45-50 minutes or until lightly browned and eggs are set in the middle.
Yield: 6 servings. Per serving= 326 Calories; 16g Fat (44.2% calories from fat); 17g Protein; 30g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol; 581mg Sodium.