Enchilada Bean Dip With Corn

I used sausage in place of the ground beef, and I really enjoyed this. Next time I'd double the corn. I threw my cilantro in with the mixture--recipe is posted as written. Recipe courtesy of Del Monte at allrecipes.com

• Ready In: 20 mins
• Serves: 18

Ingredients

• 29  ounces Ro-Tel tomatoes
• 1  lb  extra lean ground beef
• 16  ounces  refried beans
• 1  tablespoon chili powder
• 15 1⁄4 ounces whole kernel corn, well drained
• 3  ounces mozzarella cheese
• 3  ounces cheddar cheese
•  tortilla chips
•  cilantro or  green onion
•  sour cream

Directions

1. Preheat oven to 350.
2. Drain tomatoes and set aside.
3. Heat a large skillet over medium-high heat.
4. Brown beef, stirring frequently.
5. Add tomatoes and liquid, 1/2 of the drained tomatoes, refried beans, and chili powder.
6. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
7. Place in shallow 2 1/2 quart baking dish.
8. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
9. Bake 8 to 10 minutes or until cheese is melted.
10. Garnish with cilantro and sour cream.
11. Serve warm with tortilla chips.