Mexican Bean Casserole
A simple, but delicious Mexican-style casserole with beans and corn, baked to perfection.
Ingredients
- 13 oz tinned red kidney beans
- 13 oz tinned Mexican corn mix
- butter to grease the oven proof dish
- 13 oz corned beef
- 3 eggs
- 1/2 pint single cream
- 1/2 pint red wine
- 1 tbsp paprika paste
- salt
- pepper
- paprika
Instructions
- Drain the beans and corn mix using a colander. Crease an oven proof dish with the butter.
- Layer the corned beef, corn and beans in the oven proof dish. Mix together the eggs, single cream, red wine and paprika paste in a bowl. Season with salt, pepper and paprika.
- 3 Pour the egg mixture over the filling and place in the centre of the oven. Bake for approximately 40 minutes.
Calories: 663 kcal
Carbohydrates: 45 g
Protein: 30 g
Fat: 37g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 238 mg
Sodium: 1195 mg
Potassium: 1064 mg
Fiber: 10 g
Sugar: 5 g
Vitamin A: 1883 IU
Vitamin C: 31 mg
Calcium: 103 mg
Iron: 6 mg