Mexican Bean Casserole

mexican bean casserole

Mexican Bean Casserole

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A simple, but delicious Mexican-style casserole with beans and corn, baked to perfection.
Servings: 4
Calories: 663


  • 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


  • 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
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