June 11, 2010 at 7:29 pm (canned black beans, canned chopped green chiles, canned corn, cheddar, chili powder, cornmeal, Main Dish, Mexican, milk, olive oil, onion, oven, stewed tomatoes)
Nothing could be easier to make than this tasty, Mexican-inspired casserole. Along with a salad and some fruit, it makes a delicious entree to serve to guests.
Serves 8.
1 T olive oil
1 C chopped onions
2 t chili powder
1 1/4 C skim milk
15-oz can black beans, drained
15-oz can corn kernels, drained
24-oz can stewed tomatoes
4-oz can chopped green chilies
3/4 C yellow cornmeal, divided
1/4 C shredded cheddar cheese
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Preheat oven to 350 degrees. Lightly oil an 8″ square baking dish.
In large bowl, combine all ingredients except cornmeal and cheese. Stir 1/2 C cornmeal into mixture. In small bowl, mix remaining cornmeal with cheese and sprinkle over top of casserole. Bake, uncovered, until heated through and bubbly, about 45 minutes. Serve warm.
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July 10, 2009 at 2:58 pm (7 ingredients or less, Aldi ingredients, canned black beans, canned corn, cheese, Quick Dishes, ranch dressing, romaine, Salad, salsa, tortilla chips)
Prep Time: 5 min
Total Time: 5 min
Makes: 4 servings, 1-1/2 cups each
6 cups torn romaine lettuce
15 oz canned black beans, drained, rinsed
11 oz canned corn, drained
1/2 cup thick ‘n chunky salsa
1/2 cup cheese crumbles
1/2 cup ranch dressing
1 cup broken tortilla chips
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Place lettuce on serving platter or in bottom of glass serving bowl.
Cover with layers of beans, corn, salsa and cheese.
Drizzle with dressing; sprinkle with chips.
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May 26, 2009 at 4:37 pm (Aldi ingredients, butter, canned chopped green chiles, canned corn, cheddar, crookneck squash, eggs, longhorn cheese, Main Dish, milk, monterey jack cheese, oven, pepper, salt, Summer, whole wheat bread)
This is an excellent dish to serve buffet style or take to a potluck.
6 slices whole wheat bread
1 to 1 1/2 T butter, softened
16 oz canned corn, drained
2 C thinly sliced zucchini or crookneck squash
4 oz canned diced green chilies
2 C shredded jack, Longhorn or mild cheddar cheese
4 eggs
2 C milk
1/2 t salt
1/8 t pepper
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Trim crusts from bread. Lightly spread slices with butter and fit into a lightly buttered 7×11″ baking dish. Distribute corn in an even layer over bread, then arrange zucchini evenly over corn. Sprinkle chilies and cheese evenly over zucchini.
Beat eggs lightly, then beat in milk, salt and pepper. Pour egg mixture over cheese. Cover and refrigerate for at least 4 hours or overnight.
Bake, uncovered, in a 375 degree oven for 30 to 40 minutes or until lightly browned and puffed; a knife inserted in center should come out clean. Let stand for 10 minutes before cutting into squares to serve. Makes 6 servings.
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May 3, 2009 at 11:30 am (Aldi ingredients, canned corn, canned kidney beans, carrots, chili powder, corn muffin mix, egg whites, ground cumin, Main Dish, milk, onion, oven, stovetop, tomato sauce, vegetable cooking spray, Vegetarian)
Total time: About 30 minutes.
Makes 6 servings.
Vegetable oil spray
1 C chopped onion
1/2 C chopped carrot
30 oz canned kidney beans, rinsed and drained
12 oz canned corn, drained
8 oz tomato sauce
1 to 2 t chili powder
1 t ground cumin
8 1/4 oz package corn muffin mix
2 egg whites
1/3 C skim milk
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Preheat oven to 400 degrees. Spray a 9″ square glass baking dish with cooking spray. Set aside.
Spray a large skillet. Place over medium-high heat. Add onion and carrot and cook in hot skillet until almost tender, about 5 minutes. Stir in bean, corn, tomato sauce, chili powder and cumin. Heat through, about 5 minutes.
Combine corn muffin mix with egg whites and skim milk. Mix as directed on the package. Set aside.
Spoon the hot bean mixture into prepared baking dish. Spread cornmeal mixture evenly over the top of the bean mixture.
Bake, uncovered, about 20 minutes or until golden brown.
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May 1, 2009 at 1:41 pm (canned black beans, canned corn, green bell pepper, mandarin oranges, no-cook, onion, orange juice, red bell peppers, red wine vinegar, Salad, vegetable oil)
8 servings
1/4 C vegetable oil
1/4 C red wine vinegar
1/3 C orange juice
30 oz canned black beans, rinsed and drained
15 oz canned mandarin oranges, drained
15 oz canned corn, drained
1 medium red bell pepper, cut into large dice
1 medium green bell pepper, cut into large dice
1 small onion, diced
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In a large glass or ceramic bowl, whisk together oil, vinegar and orange juice until well blended. Add remaining ingredients, mix well and serve.
For even more flavor, cover and let stand a room temperature for several hours or in the refrigerator overnight. If chilled, bring to room temperature before serving.
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March 18, 2008 at 1:47 pm (canned black beans, canned corn, cilantro, garlic, green bell pepper, lime juice, no-cook, olive oil, pepper, red bell peppers, red onion, red wine vinegar, Salad, salt, tortilla chips, yellow bell pepper)
Black Bean Salad
Makes 6 to 8 servings.
15 oz canned black beans, drained
16 oz canned corn, drained
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 cup red onion, diced
1 garlic clove, minced
1 teaspoon cilantro (or more)
1/4 cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
Pepper
Salt
Tortilla chips
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Seed and dice peppers. In salad bowl combine peppers, onion, corn, garlic and cilantro. Toss to mix. Add olive oil, vinegar and lime juice. Salt and pepper to taste. Toss again. Add black beans, toss well and serve with tortilla chips.
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March 16, 2008 at 4:46 pm (Aldi ingredients, all-purpose flour, bacon, butter, canned corn, creamed corn, milk, onion, pepper, salt, soup, stovetop)
Country Corn Chowder
2 cups white sauce
17 oz. can whole kernel corn, undrained
17 oz. can creamed style corn
1/4 cup onion, minced
4 slices bacon, cooked and crumbled, plus drippings
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Stir all ingredients into white sauce. Serve hot.
Yield: 6 cups.
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