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Mexican Cornbread Casserole

kept byRandyW

1 8 1/2 ounce package
corn muffin mix
1/4 cup
Egg Beaters® Original
1/3 cup
reduced fat (2%) milk
3/4 cup
frozen whole kernel corn, divided
1/2 pound
ground chuck beef (80% lean)
1 10 ounce can
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 8 ounce can
Ro*Tel® Original Tomato & Green Chili Sauce
1/2 teaspoon
ground cumin
1 cup
shredded reduced fat Mexican cheese blend



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