Mexican Corn Casserole
yield: 8
total time: 35 minutes
Ingredients
- 8 ounces cream cheese cut into large cubes
- 1/2 cup butter cut into cubes
- 15 ounces black beans drained
- 2 Roma tomatoes diced
- 20 ounces corn kernels canned, frozen or cut from cob
- 2/3 cup cheese Sargento® Shredded 4, Mexican
- 1/2 cup shredded extra sharp cheddar cheese Sargento®
- 1/2 cup jalapeño peppers diced, seeds removed, optional
- salt
- pepper
- cumin
- onion powder
- garlic powder
Nutrition
- Calories : 430 calories
- Carbohydrate : 22 grams
- Cholesterol : 90 milligrams
- Fat : 28 grams
- Fiber : 5 grams
- Protein : 26 grams
- SaturatedFat : 17 grams
- Sodium : 1500 milligrams
- Sugar : 7 grams
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