SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Stacked Sweet Corn, Bean, and Beef Casserole

Makes: 6 servings
Prep 45 mins Bake 375°F 20 mins Stand 10 mins
Stacked Sweet Corn, Bean, and Beef Casserole
Ingredients
  • 2  ears fresh corn on the cob
  • 8  ounces  lean ground beef
  • 7  ounces  uncooked chorizo sausage
  • 1 15  ounce can  pinto beans, rinsed and drained
  • 1  tablespoon  extra-virgin olive oil
  • 1  small yellow onion, chopped
  • 1  large yellow sweet pepper, chopped
  • 2  cloves garlic, minced
  • 3/4  cup  bottled chunky green salsa
  • 1  tablespoon  chili powder
  • 2  teaspoons  ground cumin
  • 1/4  teaspoon  cayenne pepper
  • 4 8 - 9  inches  flour tortillas
  • 1 1/2  cups  shredded cheddar or Monterey Jack cheese
  •  Sour Cream (optional)
  •  Chopped tomatoes and cilantro (optional)
Directions

1. Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.

2. In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.

3. In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.

4. Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.

Nutrition Facts (Stacked Sweet Corn, Bean, and Beef Casserole)
  • Servings Per Recipe 6,
  • cal. (kcal) 514,
  • Fat, total (g) 29,
  • chol. (mg) 82,
  • sat. fat (g) 12,
  • carb. (g) 33,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 3,
  • pro. (g) 30,
  • vit. A (IU) 972,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 890,
  • Potassium (mg) 726,
  • calcium (mg) 293,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe