It’s time to head back to school which means we will have plenty of very busy days and that usually stretches into the evenings as well. Which means this fall I’ll be baking a lot of quick and easy meals. I was asked to be a part of the Country Crock Casserole Club so with a little help from Country Crock I put my own twist on their Mexican Casserole Recipe. With 70% less saturated fat and 30% fewer calories than butter, adding Country Crock to your veggie dishes is a perfect way to keep your meal healthy too!
Cheesy Cilantro Corn Mexican Casserole Recipe
- 1 can of black beans
- 2 tbsp Country Crock spread
- 1 lb. ground beef (You could easily substitute chicken or steak)
- 1 can of mexi-corn
- 1/4 cup fresh chopped cilantro
- 1/4 cup chopped onion
- 1/2 cup chopped tomato
- 2 cups shredded cheese
- sour cream
- tortilla chips
This recipe is super simple I started first by browning the ground beef. While that was cooking I then started by combining the black beans, corn, cilantro and chopped onion and Country Crock spread.
To assemble the casserole it’s very easy. You’ll start with the bottom corn layer.
Add ground beef.
Then add tomato, salsa, and more fresh chopped cilantro.
Top with cheese!!
Bake in a preheated 400 degree oven for 20 minutes!
I decided to use the casserole as a dip for some loaded nachos. We used our favorite tortilla chips and topped the casserole off with lettuce and sour cream. It’s quick and easy and I can make it the night before and have it waiting to pop in the oven. Such a delicious and easy meal with a little help from Country Crock!
- KitchenAid Gourmet Short Turner
- Boxed Cheese Grater
- Oven mitt
- Country Crock VIP Coupon (good for one free tub)
- Recipe card- Mexican Beef & Corn Casserole
Five (5) winners will win a Country Crock VIP Coupon (good for one free tub)
a Rafflecopter giveaway