Tex-Mex Burrito Casserole

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READY IN: 40mins
Recipe by Studentchef

This is from Yummly.com

Ingredients Nutrition

  • 473.18 ml vegetable stock
  • 9.85 ml salt
  • 236.59 ml cornmeal (yellow)
  • 473.18 ml shredded cheddar cheese (divided)
  • 538.64 g black beans (drained and rinsed)
  • 236.59 ml salsa (mild medium or hot)
  • 236.59 ml corn (kernel, frozen thawed or canned, drained)
  • 2 chipotle peppers (chiles in adobo diced)
  • 4.92 ml chili powder
  • 4.92 ml ground cumin
  • 946.36 ml coriander (chopped fresh)


  1. Preheat oven to 350.
  2. Bring stock and salt to a boil. Slowly whisk in cornmeal until mixture thickens. Bring to boil.
  3. Take off the heat. Stir in 1/2 cup of the cheddar cheese and mix until melted.
  4. Spread in prepared pan and cover to keep warm.
  5. Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl. Stir in remaining cheese (1 cup) and coriander. Spread mixture over cornmeal base.
  6. Bake for 25-30 minutes-- until heated through and cheese is melted.

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