Recipe: Nutrition
High-Fiber
Low-Cholesterol
Low-Fat
Nut-free
Directions
Prep Time
20 minutes
Cook Time
40 minutes*
Ready in
1 hour*
- Preheat oven to 375F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large skillet cook and stir beef, onion and bell pepper over medium-high heat until beef is browned and vegetables are tender. Drain fat. Stir in corn, tomato sauce, tomato, jalapeño, chili powder and garlic powder. Bring to boiling; reduce heat to low. Keep covered.
- Prepare corn muffin batter according to package directions. Spoon batter evenly around the inside edge of baking dish to make a border. Carefully spoon beef mixture into the center of baking dish.
- Bake 20 minutes or until a wooden toothpick inserted into the cornbread comes out clean. Remove from oven; sprinkle with cheese. Bake 5 minutes more or until cheese melts. Let stand 5 minutes before serving.
Nutritional Information
Serving Size
1
Per Serving
Calories 425, Calories Fat 145, Total Fat 16g, Saturated Fat 6g, Cholesterol 94mg, Sodium 758mg, Carbohydrate 43g, Protein 25g
Serving Size | 1 |
Calories | 425 |
Calories Fat | 145 |
Calories (fat) extra | 34 |
Total Fat | 16g |
Total Fat (extra) | 25 |
Saturated Fat | 6g |
Saturated Fat (extra) | 33 |
Trans Fat | 0g |
Cholesterol | 94mg |
Cholesterol (extra) | 31 |
Sodium | 758mg |
Sodium (extra) | 32 |
Potassium | 486mg |
Carbohydrate | 43g |
Carbohydrate (extra) | 15 |
Fiber | 4g |
Fiber (extra) | 20 |
Sugars | 14g |
Protein | 25g |
Omega3 | 0g |
Vitamin A | 855IU |
Vitamin A (extra) | 17 |
Vitamin C | 33mg |
Vitamin C (extra) | 56 |
Iron | 3mg |
Iron (extra) | 20 |