Chili Beef and Corn Casserole the Editors of Publications International, Ltd.
Chili Beef and Corn Casserole
Makes 4 servings
|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|
- 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.
|Serving Size:||1 cup casserole|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||20 %|
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