Try this Freezer Mix Mexican Casserole recipe, or contribute your own.Suggest a better description
Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, chili powder and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Stir in corn and olives; heat to boiling. Reduce heat; cover and simmer 5 minutes. Heat oven to 400. While meat mixture is simmering, min remaining ingredients. Pour hot meat mixture into ungreased 2-quart casserole. Drop batter by teaspoonfuls about 1/2 inch apart onto meat mixture. (The batter will bake together to form crust.) Bake uncovered 20 minutes.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 78 (48%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 60.5mg||19 %|
|Sodium 274.4mg||9 %|
|Potassium 83.8mg||2 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 13.4g|
|Protein 7.2g||10 %|
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Calories per serving: 164
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