Mexican Beef And Corn Casserole From Country Crock Food

MEXICAN STREET CORN CASSEROLE

Steps:

• Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later.
• Preheat the oven to 350 degrees.
• Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine.
• Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes.
• Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole.
• Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!

MEXICAN BEEF AND CORN CASSEROLE FROM COUNTRY CROCK®

Steps:

• Preheat oven to 400 degrees . Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring frequently, until beef is done, about 5 minutes. Remove from heat, then stir in cilantro.
• Combine black beans, corn and Country Crock® Spread in 8-inch baking dish. Top with beef mixture; spread with salsa and sour cream and sprinkle with cheese.
• Bake 20 minutes or until heated though and cheese is melted.

MEXICAN BEEF AND CORN CASSEROLE FROM COUNTRY CROCK®

Steps:

• Preheat oven to 400 degrees . Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring frequently, until beef is done, about 5 minutes. Remove from heat, then stir in cilantro.
• Combine black beans, corn and Country Crock® Spread in 8-inch baking dish. Top with beef mixture; spread with salsa and sour cream and sprinkle with cheese.
• Bake 20 minutes or until heated though and cheese is melted.

CROCK POT MEXICAN CASSEROLE

Steps:

• Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
• To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
• Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
• Tips:.
• Make it ahead: You can sauté the turkey and onions up to 1 day in advance and chop the peppers 1 day in advance as well. Store in the refrigerator in separate containers, then add to the slow cooker according to the directions when ready to cook.
• Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or in a casserole dish, covered, in the oven.

MEXICAN CASSEROLE

Steps:

• Brown hamburger meat with onion and taco seasoning.
• Mix mushroom soup and enchilada sauce together in a bowl.
• Cut tortillas into triangles.
• In a 9x12 pan put a layer of tortillas.
• Then a layer of Hamburger mixture.
• Then a layer of Soup mixture.
• Then a layer of chiles.
• Then a layer of cheese.
• Then repeat again.
• The last layer should be tortillas.
• Then spread taco sauce on.
• Then top with cheese.
• Bake in a 375°F oven uncovered until bubbly.