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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal. Ingredients:
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) |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
3. Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
4. 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.
5. Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.
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