Easy Chili Beef and Corn Casserole Recipe | Simple Comfort Food

INGREDIENTS

Nonstick cooking spray 3/4 pound 96% lean ground beef 1/4 cup reduced-sodium salsa 2 teaspoons chili powder 1‑1/2 teaspoons ground cumin 2 cups frozen corn kernels, thawed 2 ounces chopped collard greens, about 1/2-inch pieces (1 cup packed) 1/2 cup fat-free sour cream 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese

PREPARATION:

1. Preheat oven 350°F.
2. Coat 12-inch nonstick skillet with cooking spray. Brown beef 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Add salsa, chili powder and cumin; cook and stir 1 minute. Remove from heat.
3. Coat 8-inch square baking pan with cooking spray. Place corn and collard greens in bottom of pan; toss to blend. Spoon beef mixture evenly over vegetables; cover tightly with foil. Bake 25 minutes or until greens are tender.
4. Top each serving with 2 tablespoons sour cream and 1 tablespoon shredded cheese.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1 cup casserole Sodium 249 mg Protein 25 g Fiber 3 g Carbohydrate 25 g Cholesterol 60 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 20 % Calories 240 DIETARY EXCHANGE: Meat 3 Starch 1-1/2