Description
A hearty, cheesy casserole blending Mexican flavors with comforting American textures, perfect for celebrations.
Ingredients
Scale
- 1 pound ground beef
- 1 teaspoon vegetable oil, or as needed
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
- 1 cup salsa, drained
- 1 cup sour cream
- 3 cups shredded Cheddar cheese
- 1 (7 ounce) can Mexican-style corn, drained
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (10 ounce) can diced green chilies, drained
- 1 cup shredded Monterey Jack cheese
- ½ cup chopped fresh cilantro
- ½ cup chopped green onions
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it up, until browned, about 5-7 minutes; drain excess fat.
- Stir in the diced onion and garlic, cooking until softened, about 3 minutes.
- Add the drained diced tomatoes with green chile peppers, diced tomatoes with green chilies, and salsa; cook for 2 minutes.
- Mix in the corn, half of the shredded cheddar, sour cream, salt, and pepper; combine well.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the remaining shredded cheddar and the Monterey Jack cheese evenly over the top.
- Bake in a preheated oven at 375°F for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and green onions before serving.
Notes
For a lighter version, substitute Greek yogurt for sour cream and use low-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 85 mg