Southwest Style Corn Casserole Recipes

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SOUTHWESTERN CASSEROLE



Southwestern Casserole image

I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

2 cups (8 ounces) uncooked elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

Nutrition Facts : Calories 321 calories, Fat 15g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 673mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein.

SOUTHWEST-STYLE CORN CASSEROLE



Southwest-Style Corn Casserole image

This is an old Church recipe that was given to me years ago. The originator of the recipe is Betty Wilson and this recipe has been featured in the "Eyes of Texas" cookbook. The original recipe only calls for one can of whole kernel corn, but I feel the second can helps to firm up the casserole. Please feel free to make the...

Provided by Daily Inspiration S

Categories     Side Casseroles

Time 1h15m

Number Of Ingredients 8

6 Tbsp butter
1/4 c yellow cornmeal
2 can(s) whole kernel corn (14.5 oz cans) - drained
1 can(s) cream-style corn (14.5 oz. can)
1 can(s) diced green chilies (small can 4 oz)
2 eggs, beaten
1/2 tsp garlic salt
2 c cheddar cheese, grated

Steps:

  • 1. Melt butter and add to a 1 1/2 qt. baking dish.
  • 2. Mix remaining ingredients in a bowl and pour into baking dish on top of butter (do not stir).
  • 3. Bake at 350 degrees for 1 hour.

SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SOUTHWESTERN CORNBREAD CASSEROLE



Southwestern Cornbread Casserole image

Treat your family to a cheesy Southwestern casserole dinner that features chicken, Progresso® beans, corn, Betty Crocker® muffin mix, Old El Paso® salsa and enchilada sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 14

2 teaspoons vegetable oil
3 medium onions, chopped (1 1/2 cups)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (10 oz) diced tomatoes with green chiles, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup Old El Paso™ Thick 'n Chunky salsa
2 cups chopped cooked chicken
1/4 cup chopped fresh cilantro
2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
4 eggs
1 1/2 cups shredded Mexican cheese blend (6 oz)
Sliced fresh jalapeño chiles, if desired

Steps:

  • Heat oven to 350°F. Spray 8 (8-oz) individual baking dishes with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook onions in oil 5 minutes, stirring occasionally, until tender.
  • In large bowl, mix beans, corn, tomatoes, enchilada sauce and salsa. Stir in chicken, cilantro and onions. Spoon mixture into baking dishes.
  • In medium bowl, stir muffin mix, milk and eggs just until moistened. Spoon topping by heaping spoonfuls over chicken mixture.
  • Bake uncovered 20 to 25 minutes or until filling is bubbly and topping is golden brown. Sprinkle with cheese blend. Bake 5 minutes longer or until cheese is melted. Garnish with jalapeños.

Nutrition Facts : Calories 447, Carbohydrate 54 g, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 868 mg

BAKED CORN CASSEROLE



Baked Corn Casserole image

A Southwestern twist on the usual corn casserole.

Provided by akhowell

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 30m

Yield 8

Number Of Ingredients 8

1 teaspoon vegetable oil
½ cup chopped onion
¼ cup butter, softened
2 (3 ounce) packages cream cheese, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (15.25 ounce) can creamed corn
1 (4 ounce) can chopped green chile peppers
1 (2.8 ounce) package French-fried onions, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  • Heat oil in a small skillet over medium heat. Saute onion until translucent.
  • In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
  • Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

Nutrition Facts : Calories 282 calories, Carbohydrate 26.2 g, Cholesterol 38.6 mg, Fat 19.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 665.6 mg, Sugar 3.9 g

SOUTHWEST CORN CASSEROLE



Southwest Corn Casserole image

Slightly spicy corn casserole

Provided by CrisDee

Categories     Corn Casserole

Time 1h

Yield 12

Number Of Ingredients 9

2 (11 ounce) cans whole kernel corn
1 (11 ounce) can cream-style corn
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8.5 ounce) package dry corn muffin mix
1 (8 ounce) container sour cream
1 cup shredded Cheddar cheese
1 small onion, diced
1 large egg
2 teaspoons salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
  • Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
  • Bake in the preheated oven until firm in the center, about 50 minutes.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 26.4 g, Cholesterol 36.3 mg, Fat 11.2 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 5.7 g, Sodium 951.4 mg, Sugar 2 g

ZESTY SOUTHWEST CORN SALAD



Zesty Southwest Corn Salad image

Easy and delicious, this salad is refreshing with your summer grilled dishes.

Provided by CookingQueen

Categories     Corn Salad

Time 20m

Yield 10

Number Of Ingredients 12

2 (16 ounce) packages frozen corn, thawed and drained
1 ½ cups cherry tomatoes, halved
½ cup diced green bell pepper
⅓ cup diced red onion
¼ cup olive oil
3 tablespoons freshly chopped cilantro
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper

Steps:

  • Combine corn, tomatoes, bell pepper, and onion in a large bowl.
  • Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g

THE BEST DERNED SOUTHWESTERN CASSEROLE



The Best Derned Southwestern Casserole image

If you want to add a little spice to life-and to dinner-serve this hearty main dish. It's full of Tex-Mex goodness, and looks colorful on the plate.-Valerie Igal, Oak Hill, VA

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 pounds uncooked chorizo or bulk spicy pork sausage
1 small onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (11 ounces) Mexicorn, drained
2 cans (4 ounces each) chopped green chilies
1 cup salsa
1/4 cup minced fresh cilantro
3 teaspoons each ground cumin, chili powder and paprika
2 teaspoons garlic powder
12 corn tortillas (6 inches)
2 large tomatoes, sliced
2 cups shredded Monterey Jack or cheddar-Monterey Jack cheese

Steps:

  • Preheat oven to 375°. Crumble chorizo into a large skillet; add onion. Cook over medium heat until meat is fully cooked; drain. Add beans, tomato sauce, corn, chilies, salsa, cilantro and seasonings; heat through., Place six tortillas in the bottom of a greased 13x9-in. baking dish. Layer with 3-1/2 cups meat mixture, the tomatoes and 1 cup cheese. Top with remaining tortillas, meat mixture and cheese., Cover and bake 40 minutes. Uncover; bake 5-10 minutes or until heated through. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 420 calories, Fat 24g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 1370mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

SOUTHWEST GREEN CHILE CORN CASSEROLE



Southwest Green Chile Corn Casserole image

Make and share this Southwest Green Chile Corn Casserole recipe from Food.com.

Provided by sweetomato

Categories     Corn

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 4

3 (14 ounce) cans white corn, drained (preferably shoepeg)
2 (4 ounce) cans diced green chilies (if you live in NM, use a pint of frozen, roasted, chopped green chile's like Bueno, I prefer mild)
1 (8 ounce) package cream cheese, softened
1/2 cup butter

Steps:

  • Place all ingredients in slow cooker and cook on low for 3 hours.
  • This can also be baked in the oven at 350 for 30-40 minutes.

Nutrition Facts : Calories 334.7, Fat 23.2, SaturatedFat 13.8, Cholesterol 61.7, Sodium 523.1, Carbohydrate 30.5, Fiber 4.4, Sugar 5.8, Protein 7.3

SOUTHWEST CORN CASSEROLE



Southwest Corn Casserole image

This is a great side dish to make with ingredients you probably have in your pantry and refrigerator.

Provided by Marney

Categories     Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (11 ounce) can corn niblets, drained
1 (14 3/4 ounce) can cream-style corn
1 (10 ounce) can rotel
3/4 cup instant rice
3 eggs
1 1/2 cups shredded sharp cheddar cheese

Steps:

  • Combine first 5 ingredients and place in a greased 2 quart casserole dish.
  • Top with the cheese and bake at 350 degrees farenheit for 30-45 minutes.

Nutrition Facts : Calories 295.5, Fat 12.8, SaturatedFat 6.9, Cholesterol 135.4, Sodium 712, Carbohydrate 34.4, Fiber 2.1, Sugar 4.4, Protein 14

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