Stacked Sweet Corn, Bean and Beef Casserole (Serves 6)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 ears fresh corn on the cob8 oz lean ground beef7 oz uncooked chorizo sausage15 oz can pinto beans, rinsed and drained1 Tbls extra virgin olive oil1 small red onion, chopped1 large green or yellow pepper, chopped2 cloves garlic, minced3/4 cup bottled chunky salsa1 Tbls chili powder2 tsp ground cumin1/4 tsp cayenne pepper4 Flour Tortillas, Mission Medium Taco Carb Balance1-1/2 cups shredded Monterey Jac Cheese6 Tbls sour cream1 tomato, chopped
1. Preheat oven to 375 F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or 12 inch pizza pan; set aside
2. In large skillet, cook beef and chorizo until brown and cooked through, breaking up any large pieces with 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 and tomatoes. Slice with a serrated knife.
Makes 6 servings
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user DLR4499.
2. In large skillet, cook beef and chorizo until brown and cooked through, breaking up any large pieces with 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 and tomatoes. Slice with a serrated knife.
Makes 6 servings
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user DLR4499.
Nutritional Info Amount Per Serving
- Calories: 630.9
- Total Fat: 37.1 g
- Cholesterol: 92.5 mg
- Sodium: 1,137.4 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 16.5 g
- Protein: 31.3 g
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