Mexican Beef and Corn Casserole
Equipment
- 8-inch baking dish
- Medium nonstick skillet
Ingredients
- 1 pound lean ground beef 93% lean
- 1/3 cup fresh cilantro chopped (optional)
- 15.5 ounce reduced-sodium black beans can, rinsed and drained
- 11 ounce Mexicorn can, drained
- 2 tablespoons light butter spread
- 3/4 cup salsa your favorite
- 2/3 cup light sour cream
- 1/2 cup shredded low-fat cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease an 8-inch baking dish with non-stick cooking spray.
- In a medium nonstick skillet, brown the lean ground beef over medium-high heat, breaking it up as it cooks, until it's fully cooked through. Drain any excess fat.
- Remove the skillet from the heat and stir in the chopped fresh cilantro, if using.
- In the prepared baking dish, combine the rinsed and drained black beans, drained Mexicorn, and light butter spread. Mix them gently.
- Evenly spread the cooked ground beef mixture over the bean and corn base in the dish.
- Next, spoon your favorite salsa over the beef layer, followed by spreading the light sour cream on top of the salsa.
- Finish by sprinkling the shredded low-fat cheddar cheese evenly over the sour cream.
- Bake for 20 minutes, or until the casserole is bubbling and the cheese is beautifully melted and lightly golden.
- Serve this wholesome casserole warm and enjoy!
Notes
Nutrition Information (per serving):
Calories: 306 kcal
Total Carbs: 26 g
Net Carbs: 19 g
Fats: 12 g
Protein: 26 g
