MEXICAN CORN CASSEROLE
This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. - Laura Kadlec, Maiden Rock, Wisconsin More Mexican Side Dishes
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.
Nutrition Facts : Calories 316 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 570mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
MEXICAN CORNBREAD
Steps:
- Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
- Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
- In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!
Nutrition Facts : ServingSize 1 slice, of 16, Calories 148 kcal, Carbohydrate 16 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 41 mg, Fiber 1 g, Sugar 5 g
CHEESY MEXICAN CORN CASSEROLE
This Mexican Corn Casserole has all the bright flavors of Mexican street corn, right off the cob! It is easy-to-make and incredibly delicious. Of all the Mexican street corn recipes out there, I am confident this will be your favorite.
Provided by Karin and Ken
Categories Side Dish
Time 50m
Number Of Ingredients 16
Steps:
- Adjust oven rack to middle position and preheat oven to 350 degrees. Spray a 13 by 9-inch casserole dish or baking pan with cooking spray and set aside.
- Cut 1/4 pound or 4 oz. Monterey Jack cheese, cheddar or Mexican blend into 1/2 inch cubes. On a separate plate, shred the remaining cheese (except the shredded Parmesan). Set aside.
- Whisk flour, cornmeal, baking powder, salt, pepper, and cayenne in a large bowl.
- Pulse half of corn and scallion whites in food processor until a coarse puree; about 12 pulses.
- Stir pureed corn mixture into flour mixture.
- Add sour cream, 1/4 cup Parmesan, eggs, Jalapeños, if using, melted butter, remaining half of the corn, and cubed Monterey Jack.
- Stir until combined. Transfer mixture to baking dish.
- Smooth top so it's as level as possible.
- Sprinkle with remaining 1/2 cup of grated Parmesan cheese. Then cover with Monterey Jack or whatever shredded cheese you're using. Use as much or as little as you like!
- Bake until casserole is somewhat puffed up and cheese is a golden-brown color; between 45 to 50 minutes.
- Transfer casserole to a wire rack and let cool for 10 minutes.
- Sprinkle with green onions and fresh cilantro.
- Serve and enjoy every bite.
Nutrition Facts : ServingSize 1 g, Calories 488 kcal, Carbohydrate 34 g, Protein 22 g, Fat 31 g, SaturatedFat 18 g, TransFat 0.2 g, Cholesterol 118 mg, Sodium 949 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 10 g
CHEESY MEXICAN CORN BAKE
Classic corn bake? Not! Peppers and Mexican cheese give this bake a kick in flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
- Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
- In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
- Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 95 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 1/2 g
CHEESY CORN CASSEROLE
There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!
Provided by GLOEGGLER
Categories Side Dish Casseroles Corn Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
- Bake in preheated oven for 25 minutes.
- Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 20 g, Cholesterol 34.2 mg, Fat 9.7 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 477.2 mg, Sugar 3.5 g
MEXICAN CORN CASSEROLE
A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.
Provided by Lori
Categories Side Dish Casseroles Corn Casserole Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 16 g, Cholesterol 62.2 mg, Fat 21.4 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 632.9 mg, Sugar 0.7 g
CHEESY MEXICAN CASSEROLE
Chicken, cheese, and spices. You can substitute Cheddar cheese for the Mexican-style cheese blend, if desired.
Provided by Texasgal60
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
- Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
- Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 21.8 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2.1 g, Protein 21.7 g, SaturatedFat 6.2 g, Sodium 689.9 mg, Sugar 4.6 g
MEXICAN STREET CORN BAKE
We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. -Erin Wright, Wallace, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.
Nutrition Facts : Calories 391 calories, Fat 30g fat (5g saturated fat), Cholesterol 8mg cholesterol, Sodium 423mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
CHEESY MEXI-RICE CASSEROLE
A great way to use leftover rice. This is delicious and has a little bit of 'kick' to it. We like it as a side dish with grilled chicken breasts. If you have any left, it freezes well, too!
Provided by MAHooper
Categories Side Dish Casseroles
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
- In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
- In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
- Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 56.7 g, Cholesterol 20 mg, Fat 7.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 1045.8 mg, Sugar 5.4 g
CHEESY LAYERED MEXICAN BAKE
Enjoy this cheesy Mexican lasagna that's made with sausage, beef and beans - a hearty dinner. Use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage to save time in the kitchen.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
- In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
- Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
- Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.
Nutrition Facts : Calories 556, Carbohydrate 31 g, Fat 2 1/2, Fiber 7 1/2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1637 mg
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