A MUST-TRY CORN CASSEROLE RECIPE WITH A MEXICAN TWIST
Once corn season comes around it seems like there are never enough recipes to use up this sweet summer vegetable. However, there is one dish you can always make that is always satisfying and the sheer definition of comfort food: a corn casserole.
It seems like everyone has a favorite way to whip up a corn casserole. There are creamy versions, fluffy casseroles, ones loaded with veggies and then there is the ultimate frontier in corn casseroles: the meaty versions.
If you are looking for the ultimate way to enjoy this tasty veggie give this Mexican corn casserole recipe a try. You can use fresh corn or canned corn and substitute the beef with ground turkey or chicken. This recipe is a winner!
To make this Mexican corn casserole recipe for four people you will need:
- Sweetcorn 1 tin (285 g)
- 2 small onions, minced
- 2 garlic cloves, minced
- 1 red pepper, diced
- 1 red chili pepper, diced
- 2 tsp of oil for sautéing
- 400g (1 lb) beef, minced (ground)
- 3 tbsp tomato puree
- 1/2 tsp, ground cumin
- 1/2 tsp, ground coriander
- 1 tin chopped tomatoes (400 g/ 16 oz)
- 200 g (8 oz) chilli beans
- 80g black olives, pitted
- 125g (1/2 cup) mozzarella
- salt to taste
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