Heat medium sauté pan & sauté beef, peppers, onion & seasoning over low-medium heat until onions are transparent
Add tomatoes & juice to meat mixture. Add corn & green chilies. Simmer until well heated & flavors are blended. Stir occasionally.
Place filling mixture in an 8" square baking pan coated with cooking spray. Preheat oven to 375
Prepare cornbread mix according to package instructions. Divide 1 cup batter into 4 equal portions. Spoon batter portions about 2" apart over the warm meat mixture.
Bake for 25-35 minutes or until cornbread is done. Sprinkle top with paprika & serve
American Diabetes Association Recipe
Suggested Accompaniment per serving: 1 cup garden salad; 3 tsp rice or red wine vinegar; 1 1/2 tsp olive oil; 1/4 cup reduced-fat shredded Mexican cheese; 17 grapes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 186 (39%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 59mg||18 %|
|Sodium 840.8mg||29 %|
|Potassium 484.1mg||13 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 46.9g|
|Protein 21.5g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 483
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