Mexican Corn Casserole

Ingredients

• 1 package cream cheese , 8 ounce
• 0.5 cups butter
• 1 can black beans , 15 ounce
• 1 can diced italian-style tomatoes , 8 ounce
• 1 can Mexican-style corn with red and green peppers , 11 ounce
• 1 can white shoepeg corn , 10 ounce
• 1 cup shredded Cheddar cheese , divided
• 0.5 cups diced jalapeno peppers , Optional

Instructions

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.

3. 3

   Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.

4. 4

   Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.

5. 5

   Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.