Recipe by midwestchef
"A simple, satisfying main dish that our family enjoys. You can use reduced-fat cheeses and sour cream, but don't use the fat-free choices. Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas."
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vegetable oil, or as needed
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (7 ounce) can
Mexican-style corn, drained
shredded Cheddar cheese, divided
ground black pepper
Unfortunately this wasn't a hit in my family. It tasted like it should have been a topping for nachos and not a meal. :(
Made for dinner tonight and loved it! Hubby ate it as well. :) I added a can of Bush's Grillin' Beans: Black Bean Fiesta and left out the onions and garlic (didn't have any). A tad bit bland but did have flavor. Will make again! Served with warmed flour tortillas. Leftovers tomorrow will be Nacho style! Makes a lot (serves more than 6)!
I wasn't crazy about this but I am giving it 4 stars because the rest of the family liked it. I was expecting it to be firmer..............like a casserole that you can cut out of the pan but instead it had to be spooned out. I made it into burrito filling and put it in warmed flour tortillas.
We had this for dinner last night and my hunny loved it. We served it as is with cornbread on the side. It had a little heat but not over the top. We really enjoyed it the first time and he enjoyed it as left overs today. I made exactly as state except I added 11 oz of mexican corn instead of 7oz. mostly just because my store didn't carry the smaller cans.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinco de Mayo Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 348
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