Directions
PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.
COOK beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
COMBINE corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.
Serving suggestion: Serve along with chopped avocado, sour cream and salsa.
Nutritional Information
- Serving Size
1/12 servings of recipe
- Calories 240
- Calories from Fat 90
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 10g 15%
- Saturated Fat 5g 26%
- Cholesterol 60mg 20%
- Sodium 700mg 29%
- Carbohydrates 28g 9%
- Dietary Fiber 1g 5%
- Sugars 8g
- Protein 12g
- Vitamin A 4%
- Vitamin C 4%
- Calcium 15%
- Iron 10%