Chili-Cornbread Casserole

High-Fiber
Low-Cholesterol
Low-Fat
Nut-free
Dish type
Dinner
Serves
6
Ready in
45 minutes

Ingredients

  • 1 lb. ground beef
  • 2 (16-oz.) cans pinto beans, rinsed and drained
  • 1 (14-oz.) jar marinara sauce
  • 1 (8-oz.) pkg. shredded pasteurized processed cheese
  • 1/2 cup chopped onion
  • 1 (6-oz.) pkg. Mexican cornbread mix
  • 1/2 cup lowfat milk

Directions

Prep Time
20 minutes
Cook Time
25 minutes
Ready in
45 minutes
  1. Preheat oven to 400°F. Lightly coat a 2-quart baking dish with nonstick cooking spray. Set aside. In a large skillet cook ground beef over medium-high heat until browned. Drain fat.
  2. In a large bowl combine pinto beans, marinara, cheese, onion and cooked beef. Season with salt and pepper to taste. Transfer to prepared baking dish; set aside.
  3. In a medium bowl stir together cornbread mix and milk just until combined. Pour evenly over mixture in baking dish. Bake 20 to 25 minutes or until mixture is bubbly and a toothpick inserted in center of cornbread comes out clean. Serve warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 541, Calories Fat 178, Total Fat 19g, Saturated Fat 9g, Cholesterol 82mg, Sodium 1547mg, Carbohydrate 54g, Protein 32g
Serving Size1
Calories541
Calories Fat178
Calories (fat) extra32
Total Fat19g
Total Fat (extra)30
Saturated Fat9g
Saturated Fat (extra)46
Trans Fat0g
Cholesterol82mg
Cholesterol (extra)28
Sodium1547mg
Sodium (extra)64
Potassium452mg
Carbohydrate54g
Carbohydrate (extra)18
Fiber10g
Fiber (extra)41
Sugars15g
Protein32g
Omega30g
Vitamin A739IU
Vitamin A (extra)15
Vitamin C4mg
Vitamin C (extra)7
Iron4mg
Iron (extra)27