Best 5 Spicy Mexican Corn Casserole Recipes

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**Spicy Mexican Corn Casserole: A Flavorful Fusion of Sweet Corn and Mexican Spices**

Indulge in the delightful fusion of flavors with our Spicy Mexican Corn Casserole, a delectable dish that combines the sweetness of corn with the vibrant zest of Mexican spices. This savory casserole is a delightful symphony of textures, featuring tender corn kernels, a creamy and cheesy sauce, and a crispy, golden-brown topping. Prepare to tantalize your taste buds with this delectable casserole, perfect for potlucks, family gatherings, or a cozy weeknight meal. Our article features a collection of recipes that cater to various dietary preferences, including a classic version, a vegetarian option, and a gluten-free alternative. Embark on a culinary journey and discover the perfect Spicy Mexican Corn Casserole recipe that suits your palate and dietary needs.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY ENCHILADA CASSEROLE



Spicy Enchilada Casserole image

This zippy Mexican casserole is a real winner at our house. It's so flavorful and filling, we usually just accompany it with rice and black beans. If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.-Julie Huffman, New Lebanon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

1-1/2 pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (8 inches), cut into 3/4-inch strips, divided
1 cup sour cream
2 cans (15-1/4 ounces each) whole kernel corn, drained
4 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

Nutrition Facts : Calories 592 calories, Fat 26g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 1535mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 37g protein.

JIFFY® CORN CASSEROLE



Jiffy® Corn Casserole image

My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!

Provided by Janice Anderson

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

¼ cup butter
1 large onion, diced
½ large green bell pepper, diced
1 (4 ounce) jar chopped pimento peppers
2 eggs
1 (8 ounce) package corn muffin mix (such as Jiffy®)
1 (4 ounce) can diced green chiles
1 (15.25 ounce) can whole kernel corn, with liquid
1 (15.25 ounce) can creamed corn
1 pint sour cream
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
  • Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
  • Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
  • Bake in the preheated oven until casserole is firm, about 45 minutes.

Nutrition Facts : Calories 526.7 calories, Carbohydrate 46.8 g, Cholesterol 125.3 mg, Fat 32.8 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 18.9 g, Sodium 993 mg, Sugar 11.2 g

SPICY CORN CASSEROLE



Spicy Corn Casserole image

Nice alternative to having plain old corn out of the can. Can use frozen, defrosted corn too, of course. Nice side dish for Tex Mex dishes like tacos or fajitas.

Provided by Dreamgoddess

Categories     Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

2 (15 1/4 ounce) cans whole kernel corn, drained
1 (4 ounce) can diced green chilies
2 tablespoons butter or 2 tablespoons margarine
8 ounces cream cheese
1/4 cup milk

Steps:

  • In medium saucepan over low heat, melt butter, cream cheese and milk until smooth and creamy.
  • Stir corn and green chilies into cream cheese mixture.
  • Pour mixture into 2 quart casserole dish.
  • Bake in 350 degree oven for 30 minutes.

SPICY MEXICAN CORNBREAD CASSEROLE



Spicy Mexican Cornbread Casserole image

Very quick, easy and inexpensive meal in one pan. My mom used to make this all the time and after a little experimenting I came up with my own version.

Provided by Ewalla

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (8 ounce) package cornbread mix
1 lb lean ground beef
1 1/4 ounces packaged taco seasoning
1 jalapeno, diced
1 medium onion, diced
1/2 green bell pepper, diced
1 (10 ounce) can rotel
2 ears corn on the cob, boiled and cut off the cob
2 cups shredded reduced-fat Mexican cheese blend
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can creamed corn

Steps:

  • Preheat oven according to cornbread package. Grease casserole dish (I used 9 x 11 but a 9 x 13 inch should work too).
  • Brown meat with taco seasoning (I didn't use the whole pouch because the rotel adds some spiciness as well. I used about half a pouch) and drain off excess fat. Add onion and pepper and cook until tender. Add rotel, kidney beans, and corn and let simmer.
  • Meanwhile combine cornbread according to package directions. Add diced jalapeno and creamed corn.
  • Spoon thin layer of cornbread on the bottom of the pan. Top with meat mixture then add half of the cheese. Spoon the rest of the cornbread mixture on top and bake according to cornbread package. In the last 5 minutes of cooking top with the rest of the cheese and continue baking until cheese is melted.

Nutrition Facts : Calories 449.4, Fat 13.2, SaturatedFat 4.4, Cholesterol 49.9, Sodium 1355, Carbohydrate 61.2, Fiber 9.5, Sugar 14.1, Protein 24.2

SPICY SOUTHWEST CHICKEN CASSEROLE



Spicy Southwest Chicken Casserole image

This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!

Provided by Lisa F.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 10

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
½ cup water, or as needed
1 large onion, chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, partially drained
1 (14 ounce) can whole kernel corn, drained
¾ cup picante sauce
1 (4 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
4 (8 inch) flour tortillas
1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
  • Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
  • Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
  • Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g

Tips:

  • For a spicier casserole, add an extra 1/2 teaspoon of chili powder or cayenne pepper.
  • To make the casserole ahead of time, assemble it and bake it according to the recipe instructions, then let it cool completely. Cover the casserole and refrigerate for up to 24 hours. When ready to serve, preheat the oven to 350 degrees Fahrenheit and bake the casserole, covered, for about 30 minutes, or until heated through. Uncover and bake for an additional 10-15 minutes, or until the top is golden brown.
  • This casserole is also delicious served as a side dish with grilled chicken, steak, or fish.
  • If you don't have a 9x13 inch baking dish, you can use a 10-inch skillet or a 2-quart baking dish.
  • You can use fresh or frozen corn kernels for this recipe. If using frozen corn, thaw it before using.
  • Feel free to add other ingredients to this casserole, such as black beans, pinto beans, diced bell peppers, or chopped cilantro.

Conclusion:

This Spicy Mexican Corn Casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and can be customized to your liking. Whether you serve it as a main course or a side dish, this casserole is sure to be a hit. So next time you're looking for a tasty and satisfying meal, give this recipe a try.

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