TLC Cooking "Chili Beef and Corn Casserole"

Chili Beef and Corn Casserole

Chili Beef and Corn Casserole

YIELD Makes 4 servings
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INGREDIENTS

Nonstick cooking spray
3/4	pound 96% lean ground beef
1/4	cup reduced-sodium salsa
2	teaspoons chili powder
1‑1/2	teaspoons ground cumin
2	cups frozen corn kernels, thawed
2	ounces chopped collard greens, about 1/2-inch pieces (1 cup packed)
1/2	cup fat-free sour cream
1/4	cup (1 ounce) shredded reduced-fat sharp Cheddar cheese

PREPARATION:

Preheat oven 350°F.
Coat 12-inch nonstick skillet with cooking spray. Brown beef 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Add salsa, chili powder and cumin; cook and stir 1 minute. Remove from heat.
Coat 8-inch square baking pan with cooking spray. Place corn and collard greens in bottom of pan; toss to blend. Spoon beef mixture evenly over vegetables; cover tightly with foil. Bake 25 minutes or until greens are tender.
Top each serving with 2 tablespoons sour cream and 1 tablespoon shredded cheese.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	3
Starch	1-1/2

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.