Fiesta Corn Bake Recipes

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FIESTA CORN BAKE CASSEROLE



Fiesta Corn Bake Casserole image

Make and share this Fiesta Corn Bake Casserole recipe from Food.com.

Provided by ivey_leigh

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup sour cream, dip
1 tablespoon flour
1 teaspoon sugar
2 (15 1/4 ounce) cans del monte Mexican-style corn
3/4 lb ground beef
1/4 chopped onion
2 cups finely shredded cheddar cheese
seasoning, of your choice for meat

Steps:

  • Season meat.
  • Brown ground beef with chopped onion till thouroughly cooked.
  • Drain meat and set aside.
  • Stir together dip, flour, and sugar.
  • Add corn to mixture and stir thoroughly.
  • Add ground beef to mixture and stir thoroughly.
  • Pour mixture into casserole dish.
  • Bake uncovered for 25 minutes at 375°F.
  • Take out of oven and sprinkle the finely shredded cheese.
  • Put back in oven till cheese is completely melted about 6 minutes.

Nutrition Facts : Calories 648.3, Fat 38.7, SaturatedFat 20.8, Cholesterol 129.8, Sodium 1172.6, Carbohydrate 44.5, Fiber 0.1, Sugar 1.7, Protein 36.1

FIESTA CORN BAKE



Fiesta Corn Bake image

Make and share this Fiesta Corn Bake recipe from Food.com.

Provided by Denise in NH

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 cup sour cream and chive dip or 1/2 cup ranch dip
2 (15 1/4 ounce) cans del monte whole kernel Mexican-style corn, drained or 2 (15 1/4 ounce) cans regular whole kernel corn (I used both Del Monte Whole Kernel Fiesta)
1 tablespoon flour
1 teaspoon sugar

Steps:

  • Stir together dip, flour and sugar.
  • Add corn.
  • Spoon into a 1-quart casserole dish.
  • Sprinkle with broken corn chips or cheese-flavored crackers if desired.
  • (I like the cheese flavored crackers).
  • Bake uncovered at 375 for 30 minutes or until heated through.

FIESTA CORN BAKE



Fiesta Corn Bake image

Make and share this Fiesta Corn Bake recipe from Food.com.

Provided by Jellyqueen

Categories     Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup French onion dip or 1/2 cup ranch dip
2 (15 1/4 ounce) cans whole kernel mexicorn, drained
1 tablespoon flour
1 teaspoon sugar
1 cup crushed corn chips

Steps:

  • Stir together dip, flour and sugar.
  • Add corn.
  • Spoon into 1 quart casserole dish.
  • Sprinkle crushed corn chips on top.
  • Bake, uncovered, at 357°F for 30 minutes, or until heated through.

Nutrition Facts : Calories 173.3, Fat 1.2, SaturatedFat 0.2, Sodium 750.2, Carbohydrate 41.8, Fiber 0.1, Sugar 1.1, Protein 5.2

FIESTA CORN



Fiesta Corn image

Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don't like heat? Use green bell peppers instead of jalapenos. -Cassandra Ramirez, Bardstown, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1/4 cup butter, cubed
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
6 plum tomatoes, seeded and chopped
5 cups fresh or frozen corn
1-1/2 teaspoons salt
Lime wedges, optional

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.

Nutrition Facts : Calories 142 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

FIESTA CORN BAKE RECIPE



Fiesta Corn Bake Recipe image

Provided by á-1399

Number Of Ingredients 5

1/2 c sour cream dip (French onion, chive or ranch)
2 cans (15-1/4 oz) Del Monte whole kernel fiesta corn, drained (or regular whole kernel corn)
1 T flour
1 t sugar
corn chips or cheese-flavored crackers

Steps:

  • 1. Stir together rip, flour and sugar. Add corn. 2. Spoon into 1 qt casserole dish. Sprinkle with broken corn chips or cheese-flavored crackers, if desired 3. Bake, uncovered, at 375 for 30 minutes or until heated through

FIESTA CORN CASSEROLE



Fiesta Corn Casserole image

I derived this recipe, after making the popular Jiffy Cornbread Mix Corn Casserole for many years. I was looking for something different and thought the Fiesta Corn would add a little zip to the already great recipe. Adding eggs and milk just makes it more fluffy.

Provided by Kitchenpro

Categories     Corn

Time 1h

Yield 1 casserole, 10-12 serving(s)

Number Of Ingredients 7

1/2 cup butter, melted
1 (8 ounce) box Jiffy cornbread mix
1 (15 1/4 ounce) can Mexican-style corn, drained
1 (14 3/4 ounce) can cream-style corn
2 eggs, well beaten
1/4 cup milk
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. Spray 9x13-inch casserole with Pam Cooking Spray. Mix all ingredients, except cheese, and pour into casserole. Sprinkle cheese on top. Bake 45 minutes, or until golden brown.

Nutrition Facts : Calories 257.1, Fat 13.6, SaturatedFat 7, Cholesterol 62.9, Sodium 620, Carbohydrate 31.6, Fiber 2, Sugar 1.4, Protein 4.9

LAYERED FIESTA CASSEROLE



Layered Fiesta Casserole image

Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 7

1 lb. extra-lean ground beef
1 each green and red pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn
12 gluten-free corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Steps:

  • Heat oven to 375°F.
  • Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
  • Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
  • Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 430, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1340 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 28 g

MEXICAN FIESTA BAKE



Mexican Fiesta Bake image

This recipe is a favorite of my whole family; even the child who hates meat. I like to experiment with different cheeses or different salsas. I think there are supposed to be 6 servings in this dish but because everyone has seconds it serves 5 with no leftovers. For more servings increase to 1 1/2 lb beef and increase corn bread to 2 boxes and cheese accordingly. Bake in 9x9 or larger casserole dish.

Provided by vicki winchester

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 package taco seasoning
3/4 cup water
1/2 cup salsa
1 package cornbread mix
2/3 cup shredded cheddar cheese

Steps:

  • Brown ground beef, and drain excess fat.
  • Add water, taco seasoning, and salsa.
  • Cook for 15 minutes or until water is reduced.
  • Place beef in small casserole dish.
  • Sprinkle with 1/3 cup of cheese.
  • Mix corn bread according to package directions and add remaining cheese.
  • Mix.
  • Spread corn bread on top of beef.
  • Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.

MEXICAN FIESTA BREAKFAST CASSEROLE



Mexican Fiesta Breakfast Casserole image

We ate this Mexican-inspired breakfast casserole once at a buffet brunch when we were on an organizing group for the church fiestas, and we both liked it so much that I came home and worked on recreating the recipe for our family.

Provided by rlt11_NMC

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 15

nonstick cooking spray
¼ pound chorizo sausage
1 cup warm water
¾ cup instant dry milk
3 (6 inch) corn tortillas, cut into bite-size pieces
2 cups beaten eggs
1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 cup frozen whole kernel corn
½ cup chopped green chile pepper
½ cup shredded pepper Jack cheese
½ green bell pepper, chopped
4 green onions, chopped
2 tablespoons light sour cream, or to taste
½ cup grated Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
  • Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
  • Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
  • Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

Nutrition Facts : Calories 352 calories, Carbohydrate 23.4 g, Cholesterol 265.9 mg, Fat 20.2 g, Fiber 3.6 g, Protein 20.9 g, SaturatedFat 9.3 g, Sodium 642.6 mg, Sugar 6.8 g

EDDIE'S FAVORITE FIESTA CORN



Eddie's Favorite Fiesta Corn image

When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. -Anthony Bolton, Bellevue, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1/2 pound bacon strips, chopped
5 cups fresh or frozen super sweet corn
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1 package (8 ounces) reduced-fat cream cheese
1/2 cup half-and-half cream
1 can (4 ounces) chopped green chiles, optional
2 teaspoons sugar
1 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened.

Nutrition Facts : Calories 249 calories, Fat 14g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 399mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

FIESTA CORNBREAD & SAUSAGE STRATA



Fiesta Cornbread & Sausage Strata image

I like to break away from traditional breakfast bakes, so I experimented and came up with this sweet-savory cornbread and sausage egg bake. It's easy to prepare and a wonderful make-ahead morning meal.-Ellen Woodham-Johnson, Matteson, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 medium onion, chopped
4 cups cubed cornbread
1/2 cup frozen corn
1 cup shredded cheddar cheese
4 large eggs
1-1/4 cups 2% milk
1/2 cup salsa
1/2 cup sour cream

Steps:

  • In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 411 calories, Fat 24g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 875mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

FIESTA CORN BREAD



Fiesta Corn Bread image

I love this bread-it's my most requested recipe and has won blue ribbons at county fairs in three different states.-Jean K Irving, Thousand Oaks, California

Provided by Taste of Home

Time 55m

Yield 15 servings.

Number Of Ingredients 12

3/4 cup butter, softened
3/4 cup sugar
4 large eggs
1 can (14-3/4 ounces) cream-style corn
1 cup all-purpose flour
1 cup cornmeal
3 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 jar (4 ounces) diced pimientos, drained

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 425mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

FIESTA CORN AND BEANS



Fiesta Corn and Beans image

Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. -Gerald Hetrick, Erie, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 3h25m

Yield 10 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, cut into 1-inch pieces
1 to 2 jalapeno peppers, seeded and sliced
1 tablespoon olive oil
1 garlic clove, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
1 package (16 ounces) frozen corn
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Optional toppings: Plain yogurt and sliced ripe olives

Steps:

  • In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings., Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

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