Preheat the oven to 375 degrees F.
Spray a 9x13-inch casserole dish with cooking spray.
Cook and stir ground beef in a skillet over medium-high heat until meat starts to brown. Drain and stir in poblano peppers, cook until soft. Add can of chopped green chilis, salt, salsa, oregano, and chipotle powder. Cook until heated through.
Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk and spread most of the mixture into the sprayed baking dish. Use about 3/4 of the mix and spread it thin.
With the left over mix from above, mix the other package of corn muffin mix with 1 egg and 1/3 cup of milk and half of each of the cheeses and set aside.
Carefully spread the creamed corn (or sprinkle the frozen or canned corn) over the muffin mix, then evenly spread the rest of the cheeses. Next, spread the beef mixture over the cheese.
Next, spread the corn muffin mix with cheese on top of the beef while leaving about half an inch from the edges of the pan.
Bake in the preheated oven until golden brown, about 25 to 30 minutes but start checking after 20.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (454g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 368 (46%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||55 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 372.2mg||115 %|
|Sodium 1438.2mg||50 %|
|Potassium 847.8mg||22 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 58.2g|
|Protein 43.4g||62 %|
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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: 795
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