Ingredients
• 1 tbsp olive oil
• 1 lb (450g) ground beef (or plant-based crumbles)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1–2 jalapeños, seeded and finely diced (adjust for heat)
• 1 can (15 oz) whole kernel corn, drained (or 1½ cups fresh/frozen)
• 1 can (10 oz) diced tomatoes & green chilies (Rotel), undrained
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt & pepper to taste
• 1 cup shredded cheddar cheese (divided)
• ½ cup shredded Monterey Jack or pepper jack cheese
• Optional: ¼ cup sour cream or Greek yogurt (stirred in at the end)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch or 2-quart baking dish.
- In a large skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and jalapeños; cook 1 minute more.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in corn, Rotel (with juice), cumin, smoked paprika, salt, and pepper. Simmer 5–7 minutes to blend flavors.
- Remove from heat. Stir in ¾ cup cheddar and both Jack cheeses. Fold in sour cream if using.
- Transfer mixture to the baking dish. Top with remaining ¼ cup cheddar.
- Bake 20–25 minutes, until golden and bubbly.
- Let cool 5 minutes before serving—perfect alongside a crisp green salad or avocado slices!
✨ Great for potlucks, weeknight dinners, or tailgating!
💡 Make it heartier: Add black beans or top with crushed tortilla chips before baking.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 6 , Calories : 280 , Net Carbs: 16g , Fats: 16g , Protein: 18g