Chili Beef and Corn Casserole

Chili Beef and Corn Casserole

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


  1. Preheat oven 350°F.
  2. 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.
  3. 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.
  4. Top each serving with 2 tablespoons sour cream and 1 tablespoon shredded cheese.

Nutritional Information

Serving Size: 1 cup casserole
Calories 240
Calories from Fat 20 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 60 mg
Carbohydrate 25 g
Fiber 3 g
Protein 25 g
Sodium 249 mg

Dietary Exchange

Starch 1-1/2
Meat 3

Check out more recipes for Mexican