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Mexican Corn Casserole

Mexican Corn Casserole

A delicious Mexican Corn Casserole made with corn, tomatoes, and black beans in a cheesy creamy sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 12 servings
Calories 286 kcal

Equipment

  • microwave
  • Casserole dish

Ingredients
  

Cheesy Base

  • 1 package cream cheese cut into cubes
  • ½ cup butter
  • 1 can black beans drained
  • 1 can diced italian-style tomatoes drained
  • 1 can Mexican-style corn with red and green peppers, drained
  • 1 can white shoepeg corn drained
  • 1 cup shredded Cheddar cheese divided
  • ½ cup diced jalapeno peppers Optional

Instructions
 

Cooking Steps

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
  • Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
  • Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir ½ cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining ½ cup Cheddar cheese.
  • Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

Nutrition

Serving: 1servingCalories: 286kcalCarbohydrates: 16gProtein: 10gFat: 21gSaturated Fat: 13gCholesterol: 62mgSodium: 633mgPotassium: 278mgFiber: 4gSugar: 1gVitamin C: 7mgCalcium: 186mgIron: 2mg
Keyword cheesy, comfort food, corn casserole, easy casserole, Mexican recipe, Vegetarian
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