Mexican Beef & Corn Casserole

COUNTRY CROCK(15)
Emerald Bradley: "I didn't have the mexi-corn, cilantro, or the spr…" Read More
8Ingredients
35Minutes
170Calories

Ingredients

US|METRIC
  • 1 pound lean ground beef
  • 1/3 cup chopped fresh cilantro (optional)
  • 15 1/2 ounces reduced sodium black beans (drained)
  • 11 ounces mexicorn (drained)
  • 2 tablespoons country crock spread
  • 1/2 cup salsa
  • 2/3 cup fat free sour cream
  • 1/4 cup shredded low fat cheddar cheese
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    NutritionView More

    170Calories
    Sodium17% DV400mg
    Fat7% DV4.5g
    Protein35% DV18g
    Carbs5% DV15g
    Fiber0% DV0g
    Calories170Calories from Fat35
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol50mg17%
    Sodium400mg17%
    Potassium440mg13%
    Protein18g35%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber0g0%
    Sugars<1g2%
    Vitamin A6%
    Vitamin C10%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(15)

    Emerald Bradley 2 years ago
    I didn't have the mexi-corn, cilantro, or the spread so I improvised a little, I used sweet corn, minced garlic, chives, parsley and butter. It turned out delicious. My kids loved it also.
    Sandra Norris 2 years ago
    I used quinoa instead of beans and no country crock. It was good but next time I'll season it more.
    Rhea Votipka 2 years ago
    this was great. i added some onions amd greenpepper to thr meat an flavored it a bit before putting it in the casserole. it added a lot of flavor amd we loved it.
    Sharon 2 years ago
    This recipe turned out tasty and wonderfully forgiving. No, I didn't have fresh cilantro, but substituted some cardamon; also added cumin and cayenne pepper. I do regret using frozen corn, instead of fresh cut, (cooked) corn or canned corn. All in all, this recipe is a keeper! It tastes great served over rice, as well.
    Seasoned the ground beef to add more flavor and used extra spicy salsa for more kick.
    Michael Durand 2 years ago
    A little juicier than I thought but the flavor was great!
    Hi, Grace 2 years ago
    It tasted all right, but did not hold together like a casserole should. I think that there was way too much cilantro and it was missing something, like a thickening agent. I was personally disappointed and I won’t try this recipe again.
    Tana Jacobson 2 years ago
    Excellent! My family cleaned it up!! Will have to make double batch next time - great as dip with tortilla chips.
    TK 2 years ago
    Since we've got family members with diverse dietary needs (low carb, no gluten, no corn, no potatoes ... ), I modified the recipe as follows: 1 lb ground hot/spicy sausage (lo-fat/lean) Skipped the cilantro (we like it, but didn't have any on hand) Added 1/4 cup chopped onions + 1/2 de-seeded/deveined fresh jalopeno pepper 2 cans of beans -- one black beans & one pinto beans Skipped the corn (have a family member who can't eat it) Skipped the margarine (we don't eat it; would've substituted butter but decided against adding any fat) Skipped the salsa but added green chili strips (roasted green chilis, deveined and deseeded); placed them over the top of the bean/meat/onion/jalapeno mixture. Substituted plain yogurt for the sour cream Used shredded cheddar to top it. Layered the sausage/onion/jalapeno mixture in the bottom of the glass baking dish, placed the green chili strips over that mixture, spread the yogurt over the entire top of the dish (used probably 2 cups yogurt), so all was covered thoroughly; then topped it off with about a half inch layer of shredded cheddar. Rest of the directions remained the same. Only comment: could've used a bit more spice (we're from New Mexico and like our dishes caliente), but we remedied that by topping the servings with Chile Verde.
    denning 2 years ago
    Not bad but I forgot to drain the corn
    Shonda Russey 2 years ago
    Good dish. Quick and easy.
    New 3 years ago
    I've made this twice now. I've used ground turkey instead of beef. Once with Uncle Bens precook rice on bottom layer and once with Nacho corn chips on the bottom layer. I leave the sour cream off layer (my son hates sour cream) and add it afterwards. I add an extra half cup salsa and I sprinkle Cayenne pepper on bottom layer and top to give it a little extra heat. I ate with tortilla chips when I had the rice on the bottom and alone with a fork with the chips on the bottom. It is a total hit with the family! Love this recipe!!!!
    Petra P. 4 years ago
    We really liked the it. Didn't have low fat cheese or sour cream, so we had more calories. Maybe add some Tortilla chips on the bottom. I will fix again!
    Lacey A. 4 years ago
    We had some hamburger and went looking for something gluten free. We made this tonight and loved it! I did add some sliced potatoes. Next time I am thinking of adding a bit more salsa, some cut potatoes, and maybe some onion. The salsa had some onion, but we LOVE onion around here. I also used can corned instead of the mexicorn. I also am thinking that some cheese wiz would be a nice touch. Oh, I also used butter. Great amount for 2 people, would really recommend and I will be making it again. Thanks!
    Stephanie L. 4 years ago
    I loved this idea but I did modify it. Instead of Mexicorn I used canned corn. I used pinto beans because they are lower in carbs than black beans. I used canned tomatoes with green chilis. Added monterey cheese and sour cream when finished.

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