Brown and season beef. Add drained rotel and ranch beans and simmer 10 minutes. Prepare Mexican cornbread per instructions and add cream corn and mix. Toss in shredded cheese of choice and stir. Grease pan and pour half of cornbread mix. Pore in ground beef mixture and top with final half of cornbread. Top with more shredded cheese. Bake at 350 until cornbread is done.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 90 (30%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 81.6mg||25 %|
|Sodium 636mg||22 %|
|Potassium 750.4mg||20 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 18g|
|Protein 30.6g||44 %|
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Calories per serving: 296
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