Mexican “Beef” Corn Casserole
Welcome to September’s Secret Recipe Club! I’m always a fan of the first Monday of the month because of SRC, but this month is extra special as today is also my birthday! Plus next week is husband’s birthday so lots of celebrating going on over here. This is part of the reason why I wanted something quick and (especially) delicious for this month’s SRC, something that would work for serving a group of hungry visitors. Thankfully the blog I was partnered with this month was more than up for the challenge as Mostly Food and Crafts is STUFFED with incredible recipes. From Rice and Lentils to Mocha Chocolate Chip donuts (DONUTS!!!) to Tomato Basil Pie – there were so many recipes to pick from. Oh, did I mention she has an entire section on her recipe page dedicated to beans – vegetarian dream! In the end I could not get her Mexican Beef Corn Casserole out of my head, all the taste of a taco without the work. An easy switch from regular beef to “beef” and recipe was good to go!
1 lb ground "beef" (I used Wegmans "Don't have a cow")
1/3 cup cilantro, chopped or torn
2 cups black beans, presoaked
1 cup fresh corn off the cob
1/2 cup tomato
3/4 cup salsa
2/3 cup sour cream
1/4 cup shredded Mexican style cheese
- Preheat oven to 400 degrees. Cook the beef substitute per instructions on the box/bag and then set aside.
- In an 8x8 inch pan, combine the corn and the black beans then top with an even layer of cilantro. Add the ground "beef" and cover with the salsa before adding the sour cream and cheese.
- Bake for 20 minutes, or until cheese has melted. Remove from oven and allow to slightly cool before serving. Enjoy!
This casserole was exactly as advertised! All the taste of a fantastic taco without the mess and work that comes with a taco. I served this with some chips and sour cream