- 1 (8 ounce) package cream cheese, cut into cubes
- 1/2 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
- 1/2 cup diced jalapeno peppers (optional)
- 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.
04/12/2018
recipepes.com
Mexican Corn Casserole, recipe
PT15M
PT1H
5
455 calories
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