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Tex Mex Cheddar Corn Casserole
Make Tex Mex Cheddar Corn Casserole and wow your guests!
Course
Side Dish
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
servings
Calories
415
kcal
Author
Marjory Pilley
Ingredients
3
cups
shredded Cheddar cheese
2
Tablespoons
all-purpose flour
or gluten-free flour
½
teaspoon
black pepper
½
cup
milk
1
teaspoon
hot sauce
61
ounces
Del Monte Whole Kernel Corn, well drained
4 cans
61
ounces
black beans, rinsed and well-drained)
4 cans
4
ounces
light cream cheese
cubed
⅔
cup
chopped cilantro
divided
2
plum tomatoes
diced
Instructions
Preheat oven to 350 degrees F.
Toss together cheddar cheese, flour and pepper in a medium bowl and set aside.
Stir together milk, hot sauce, corn, black beans and ⅓ cup cilantro in a 9x13-inch baking dish.
Place cubed cream cheese over the corn mixture.
Layer cheddar cheese mixture over corn mixture in baking dish and mix to combine and distribute ingredients.
Cover and bake 30 minutes.
Uncover and bake 5 minutes longer.
Top with remaining cilantro and diced tomatoes.
Nutrition
Calories:
415
kcal
|
Carbohydrates:
57
g
|
Protein:
21
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
35
mg
|
Sodium:
788
mg
|
Potassium:
851
mg
|
Fiber:
13
g
|
Sugar:
8
g
|
Vitamin A:
885
IU
|
Vitamin C:
13.7
mg
|
Calcium:
285
mg
|
Iron:
3.7
mg