Recipes and Cooking Stacked Sweet Corn, Bean, and Beef Casserole 3.9 (82) 3 Reviews Make this Mexican casserole recipe your own by customizing with your favorite cheese and beans. Whatever you choose, this beef casserole recipe will be a crowd-pleaser! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Bake Time: 20 mins Stand Time: 10 mins Total Time: 1 hrs 15 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ears fresh corn on the cob 8 ounce lean ground beef 7 ounce 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 ¾ cup bottled chunky green salsa 1 tablespoon chili powder 2 teaspoon ground cumin ¼ teaspoon cayenne pepper 4 8-9 inch flour tortillas 1 ½ cup shredded cheddar or Monterey Jack cheese Sour Cream (optional) Chopped tomatoes and cilantro (optional) Directions 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 514 Calories 29g Fat 33g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 514 % Daily Value * Total Fat 29g 37% Saturated Fat 12g 60% Cholesterol 82mg 27% Sodium 890mg 39% Total Carbohydrate 33g 12% Total Sugars 3g Protein 30g Vitamin C 0.8mg 4% Calcium 292.8mg 23% Iron 4.1mg 23% Potassium 726mg 15% Folate, total 72.6mcg Vitamin B-12 1.8mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.