Best Mexican Bean Corn Casserole Recipes

SKINNY MEXICAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside. Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese. Place into oven and bake for 15-20 minutes, or until bubbly. Serve immediately, garnished with cilantro, if desired.

5-INGREDIENT MEXICAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
• In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
• Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
• Bake until the cheese is melted, approximately 15 to 20 minutes.

MEXICAN BEAN & CORN CASSEROLE

Steps:

• Beans: Drain soaking water off the beans and place beans in a large pot with garlic, cumin and 3 c water. Bring to boil, then simmer over low heat, covered, for 50-60 minutes. Or pressure-cook in 2 c of water for 45 minutes.
• Vegetables: Heat oil in large skillet. Add onion, salt and garlic; saute until soft.
• Add pepper, zucchini, cumin and oregano and saute 5 more minutes.
• Add cooked beans to the vegetables with tomato sauce and 1/4 cup water. Check taste and add salt if needed.
• Polenta: In separate pot, bring 3 c water to a boil. Add salt an boil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in clockwise motion with a wooden spoon for 10-15 minutes or until mixture can hold the spoon upright on its own.
• Preheat oven to 350. In a lightly oiled casserole dish, spread the bean & vegetable mixture across the bottom. Spread the polenta on top. Sprinkle with parmesan cheese.
• Bake, covered, for 25 minutes at 350. Remove coer and bake 5 minutes more at 400.

MEXICAN CORN CASSEROLE

Steps:

• 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.

BLACK BEAN TORTILLA CASSEROLE

Steps:

• In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

MEXICAN BEAN CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sprinkle the crushed tortilla chips evenly on the bottom of the dish.
• In a large bowl combine the cubed cooked chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, garlic, salt and pepper; mix well to combine.
• Spoon HALF of the mixture over top of the tortilla chips in the baking dish.
• Sprinkle with 2 cups (or more if desired) shredded cheese.
• Cover with remaining half of the chicken/bean mixture, then top with remaining shredded cheese.
• Bake uncovered for 30-35 minutes.
• Let stand for 5-6 minutes before serving.
• Spoon onto plates and top with sour cream and chopped tomatoes.