Mexican Corn Casserole
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Description
A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.
Ingredients
- 1 (8 ounce) package cream cheese, cut into cubes
- ½ cup butter
- 1 (15 ounce) can black beans, drained
- 1 (8 ounce) can diced italian-style tomatoes, drained
- 1 (11 ounce) can Mexican-style corn with red and green peppers, drained
- 1 (10 ounce) can white shoepeg corn, drained
- 1 cup shredded Cheddar cheese, divided
- ½ cup diced jalapeno peppers
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C).
- 2. Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
- 3. Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
- 4. Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
- 5. Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.
Nutrition Facts
serving: 12 servings
calories: 286.2 kcal
carbohydrates: 16 g
protein: 9.9 g
saturated fat: 13.3 g
cholesterol: 62.2 mg
sodium: 632.9 mg
fiber: 3.7 g
sugar: 0.7 g
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