Mexican Corn Casserole Recipe 45

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MEXICAN CORN CASSEROLE

This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. - Laura Kadlec, Maiden Rock, Wisconsin More Mexican Side Dishes

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12-15 servings.

Number Of Ingredients 11



Mexican Corn Casserole image

Steps:

  • Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

Nutrition Facts : Calories 316 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 570mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

4 large eggs
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups cornmeal
1-1/4 cups buttermilk
1 cup butter, melted
2 cans (4 ounces each) chopped green chilies
2 medium onions, chopped
1 teaspoon baking soda
3 cups shredded cheddar cheese, divided
Jalapeno pepper and sweet red pepper rings, optional

MEXICAN CORN CASSEROLE

A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.

Provided by Lori

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 35m

Yield 12

Number Of Ingredients 8



Mexican Corn Casserole image

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 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
  • Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 16 g, Cholesterol 62.2 mg, Fat 21.4 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 632.9 mg, Sugar 0.7 g

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

MEXICAN CASSEROLE

Born out of a need to rid the fridge of extras, this Mexican casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. -David Mills, Indianapolis, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9



Mexican Casserole image

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

Nutrition Facts : Calories 546 calories, Fat 25g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1368mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 5g fiber), Protein 37g protein.

1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
Optional: Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

MEXICAN CORN CASSEROLE

Make and share this Mexican Corn Casserole recipe from Food.com.

Provided by Candace Michelle

Categories     Mexican

Time 1h5m

Yield 12-15 serving(s)

Number Of Ingredients 10



Mexican Corn Casserole image

Steps:

  • Beat eggs in a large bowl, add the next eight ingredients and mix well.
  • Stir in 2 cups of cheese.
  • Pour into a greased 13 in x 9 in x 2 in baking dish and bake uncovered at 325 for 1 hour.
  • Top with remaining cheese. Let stand 15 minutes before serving.

Nutrition Facts : Calories 410.2, Fat 27.7, SaturatedFat 16.5, Cholesterol 141.8, Sodium 667.2, Carbohydrate 30.4, Fiber 2.8, Sugar 5.4, Protein 13.5

4 eggs
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 1/2 cups cornmeal
1 1/4 cups buttermilk
1 cup butter, melted
2 (4 ounce) cans chopped green chilies
2 medium onions, chopped
1 teaspoon baking soda
3 cups shredded cheddar cheese, divided

RICH MEXICAN CORN

This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos.

Provided by FITZGIBJ

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h

Yield 8

Number Of Ingredients 6



Rich Mexican Corn image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
  • In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
  • Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 14.8 g, Cholesterol 62.5 mg, Fat 22.1 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 13.7 g, Sodium 173.3 mg, Sugar 3.7 g

1 (8 ounce) package cream cheese
½ cup butter
½ cup milk
1 (16 ounce) package frozen corn
1 red bell pepper, diced
8 fresh jalapeno peppers, diced

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