This is a sponsored post on behalf of the Country Crock Casserole Club.
This month I made their Mexican Beef and Corn Casserole my way, gluten free with a few other ingredients as well. I used a combination of beef and pork, used a gluten free quinoa pasta and added in some olives. I then served with some cornbread. We loved the flavors of it but thought the casserole could've used some sort of binding like a sauce. It just sort of fell all over the place off of our forks.
In my Country Crock Casserole Club gift box were kitchen goodies to help me along.
Mexican Beef and Corn Casserole
adapted from Country Crock
3/4 lb. lean ground beef
1/4 pound ground pork
1 1/4 cup dry pasta (gluten free)
3 Tbl. chopped fresh cilantro
1 can (15.5 oz.) reduced sodium black beans, drained
1 can (11 oz.) Mexicorn, drained
2 Tbl. Country Crock® Spread
3/4 cup salsa
2/3 cup fat free sour cream
1/2 cup shredded low fat cheddar cheese
1 small can sliced olives
Preheat oven to 400°. Cook ground beef and pork in 12-inch nonstick skillet over medium-high heat, stirring frequently, until meats are done, about 5 minutes. Remove from heat, drain. While meat is cooking, cook pasta and drain, set aside. Combine meats and pasta and stir in cilantro.
Combine black beans, corn and Country Crock® Spread in 8-inch baking dish. Top with meat and pasta mixture; spread with salsa and sour cream, sprinkle with cheese and olives.
Bake 20 minutes or until heated though and cheese is melted.
I served this casserole with my favorite homemade gluten free cornbread.
*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Country Crock . The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.
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