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Mexican Beef and Corn Casserole


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Rate this recipe 4.8/5 (19 Votes)


  • 1 pound lean ground beef
  • 1 tablespoon chopped fresh cilantro, (optional)
  • 1 can (15.5 oz.) black beans, drained
  • 1 can (11 oz.) Mexicorn, drained
  • 2 Tbsp. Country Crock® Spread
  • 1/2 cup salsa
  • 2/3 cup sour cream
  • 1/2 -1 cup shredded cheddar cheese


Servings 6
Adapted from


Step 1

Preheat oven to 350°. 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.

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