Mexican Corn Casserole

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, cut into cubes
• 1/2 cup butter
• 1 (15 ounce) can black beans, drained
• 1 (8 ounce) can diced italian-style tomatoes, drained
• 1 (11 ounce) can mexican-style corn with red and green peppers, drained
• 1 (10 ounce) can white shoepeg corn, drained
• 1 cup shredded cheddar cheese, divided
• 1/2 cup diced jalapeno peppers (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• 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.