It’s hard to believe, but the long summer days are quickly coming to an end. For many of you, school has already stated. Here in Minnesota school doesn’t start until after Labor Day so we have one more week of summer fun. I’m savoring this time before the craziness begins. With two little guys in school this year, our late afternoons will be filled with homework and lessons. My supper plans will need to be quick and easy. But really, I’m always game for an easy, delicious, and fast supper.
I decided to give this Mexican Beef & Corn Casserole (hotdish) a try. I never know when I create a dish for this first time if it will be a success. Usually I have mixed results. My husband might love it, but the kids won’t at all. Or perhaps my children will like it, but the adults were unimpressed. It is rare a dish actually makes everyone happy. I’ll be honest I expected mixed results from this dish. I was really pleased when everyone loved it!
In fact, leftovers were almost nonexistent! I’m remembering this for future suppers- make a double batch!
Like a good hotdish recipe, this casserole calls for a basic mixing of ingredients. There is no difficult prep work. Throw it together, cook it up, and dish it out. Yep, it’s a Minnesota staple.
Of course the ingredients are not set in stone. We opted out of sour cream (not fans) and added an extra dose of cheese and cilantro. You could also add a can of diced tomatoes or green chilies to give it a little kick. You can visit this recipe and many more by connecting with Country Crock online.
Ingredients:
- 1 lb. lean ground beef
- 1/3 cup chopped fresh cilantro, (optional)
- 1 can (15.5 oz.) reduced sodium black beans, drained
- 1 can (11 oz.) Mexicorn, drained
- 2 Tbsp. Country Crock® Spread
- 1/2 cup salsa
- 2/3 cup fat free sour cream
- 1/4 cup shredded low fat cheddar cheese
Directions:
- Preheat oven to 400°. 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.
It’s really the melted cheese that puts this dish into the super yummy category. Everything’s better with cheese, right?
Now that you have the scoop on a delicious supper time meal, let’s move on to the awesome giveaway portion
One (1) grand prize winner will receive:
- KitchenAid Gourmet Short Turner
- Boxed Cheese Grater
- Oven mitt
- Country Crock VIP Coupon (good for one free tub)
- Recipe card- Mexican Beef & Corn Casserole
Five (5) runner up winners will receive:
- Country Crock VIP Coupon (good for one free tub)
That’s a whole lotta winners!
Please note this contest is available to U.S. residents only. The winner will be selected at random using Rafflecopter and contacted via email. The winner has 48 hours (2 days) to respond. If the winner’s email is incorrect or they do not respond within 48 hours, another winner will be selected. If a winner is selected, and their entries are found to be fraudulent, they are automatically removed from the list and another winner will be selected.The winner will be announced on this page.
GOOD LUCK!
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Yummo, this recipe is on the to-do list for this week. We have foods from around the world each night of the week and Mexican is on Sunday 😀
The kids love eating all different foods, we just started doing it last week and they get to pick. We sit at the table and talk about which country we will do for the next night – great way for them to learn about the world 😀
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