Enchilada Bean Dip with Corn

This is easy Mexican fare in a casserole, ready for dipping with chips or scooping on snack plates. Ready-to-use petite diced tomatoes have plenty of chilies and kick, and sweet yellow corn adds color and texture.

Serves

24
Prep Time
10 min.
Cook Time
10 min.

This is easy Mexican fare in a casserole, ready for dipping with chips or scooping on snack plates. Ready-to-use petite diced tomatoes have plenty of chilies and kick, and sweet yellow corn adds color and texture.

Ingredients

2 can (14.5oz.each) Del Monte® Petite Cut Diced Tomatoes with Chipotle Chilies [or Del Monte® Petite Cut Diced Tomatoes with Zesty Jalapenos], divided

1 lb. extra lean ground beef

1 can (16oz.) Fat-free refried beans

1 Tbsp. chili powder

1 can (15.25oz.) Del Monte® No Salt Added Whole Kernel Corn, well drained

1½ cup (6oz.) shredded low fat Mexican cheese blend [or reduced fat Cheddar cheese]

chopped fresh cilantro [or green onions], optional

sour cream, optional

tortilla chips

Directions
  1. Heat oven to 350° F.
  2. Drain 1 can of tomatoes; set tomatoes aside.
  3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add remaining can tomatoes with juice, 1/2 of the drained tomatoes, beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
  4. Place beef mixture in a shallow 2 1/2-qt. baking dish. Sprinkle evenly with remaining drained tomatoes, corn and cheese.
  5. Bake 8 to 10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.
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