I am always on the hunt for interesting side dishes…especially for dishes like my salsa chicken, which can be a little more difficult to pair. So I created this little Mexican Corn and Bean Casserole that is easy to prepare and can cook right along side the salsa chicken. It makes for a really tasty dinner.
I have also tried this as a topper for tacos and it was super yummy! It added something completely different that I loved. I would bet that it is probably a good dip for tortilla chips as well!
It is naturally gluten free for those that can’t eat gluten.
Mexican Corn and Bean Casserole
- 3/4 cup corn
- 1/4 cup red bell pepper diced
- 1/4 cup onion chopped
- 2 cloves garlic minced
- 1/4 cup diced tomatoes
- 1/2 cup canned black beans drained and rinsed
- 2 oz cream cheese
- 1 tbsp butter
- 2 tbsp heavy cream or whole milk
- 1/4 tsp taco seasonin
- dash salt
- 1/4 cup cheddar cheese shredded
Preheat oven to 350 degrees F.
In a 4 cup baking dish, add butter, cream cheese and milk.
Microwave on high for 1 minute intervals until the butter and cream cheese have melted.
Add all other ingredients, except cheddar cheese to the butter mixture and stir.
Bake at 350 for 20 minutes.
Top with cheddar cheese and bake for an additional 5 minutes.