Mexican Bean Corn Casserole Recipes

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MEXICAN STREET CORN BLACK BEAN CHICKEN BAKE



Mexican Street Corn Black Bean Chicken Bake image

This recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob). Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake.

Provided by Julia

Categories     Main Course

Time 35m

Number Of Ingredients 8

4 chicken breasts (thinly sliced, skinless boneless)
salt
1 tablespoon chili powder
8 oz corn (drained (half of 15 oz can))
15 oz black beans (from the can (washed and drained)
1 tablespoon chili powder
4 oz cotija cheese (crumbled (or use Feta cheese))
3 green onions (chopped)

Steps:

  • Preheat oven to 375 F.
  • Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
  • Sprinkle the chicken with salt and chili powder.
  • Top the chicken with corn kernels and black beans.
  • Sprinkle with more chili powder. Top with crumbled Cotija cheese.
  • Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.

Nutrition Facts : Calories 541 kcal, Carbohydrate 40 g, Protein 64 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 169 mg, Sodium 647 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving

MEXICAN BEEF CASSEROLE



Mexican Beef Casserole image

This a very easy and tasty casserole; great with a salad, chips and salsa.

Provided by BHUDDLESTON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 7

1 pound lean ground beef
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can peeled and diced tomatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 ounce) package corn tortillas
4 cups shredded Cheddar cheese
2 tablespoons chili powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brown the ground beef in a large skillet over medium high heat. Add chili powder, beans, tomatoes and soup; mix well and heat thoroughly.
  • Line a 13x9 inch dish with tortillas. Then make a layer with the meat mixture. Make another row of tortillas, then finish off with rest of meat mixture. Top with grated cheese.
  • Bake in a preheated oven for 30 minutes.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 21.8 g, Cholesterol 71.1 mg, Fat 22.9 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 12.2 g, Sodium 719.1 mg, Sugar 2.1 g

MEXICAN GROUND BEEF CASSEROLE WITH RICE (BEEF MINCE!)



Mexican Ground Beef Casserole with Rice (Beef mince!) image

Recipe video above. A big juicy pot of beef and rice loaded with Mexican flavours! The rice is tender and perfectly cooked, and the tomato sauce is generously flavoured with a Mexican Spice mix. A quick dinner made in one pot with not much prep!

Provided by Nagi

Categories     Mains

Time 30m

Number Of Ingredients 19

2 tbsp olive oil
1 onion (, finely chopped)
3 garlic cloves (, minced)
500g (1 lb) ground beef ((mince), lean)
1/3 cup tomato paste
1 1/4 cup long grain white rice (, uncooked (Note 1))
2.5 cups (625 ml) chicken broth/stock (, low sodium)
400g (14oz) can corn kernels (, drained (Note 2))
400g (14oz) can black beans (, drained (or other beans))
1 capsicum/bell pepper (, diced)
1 cup green onions/shallots
2 cups (200g) cheese (, shredded (anything that melts! Note 3))
0.5 tsp cayenne pepper ((Note 4))
1.5 tbsp dried oregano
3 tsp cumin
3 tsp coriander
3 tsp onion powder
2 tsp paprika
1.5 tsp salt

Steps:

  • Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
  • Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
  • Add Mexican Spices and cook for 30 seconds.
  • Add capsicum and cook for 1 minute.
  • Add tomato paste and broth, stir to mix in.
  • Add rice, corn and black beans.
  • Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
  • Remove lid, quickly stir through green onion and HALF the cheese.
  • Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
  • Remove from stove and serve immediately, garnished with more green onion if desired.

Nutrition Facts : Calories 715 kcal, Carbohydrate 73 g, Protein 45 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 2039 mg, Fiber 10 g, Sugar 7 g, ServingSize 1 serving

SKINNY MEXICAN CASSEROLE



Skinny Mexican Casserole image

A cheesy comforting casserole that you can enjoy guilt-free, chockfull of veggies and whole wheat tortilla. You can't beat that!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) whole wheat tortillas, chopped
1 (16-ounce) can Old El Paso™ fat free refried beans, warmed
1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 1/2 cups reduced fat shredded Mexican blend cheese

Steps:

  • Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside. Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese. Place into oven and bake for 15-20 minutes, or until bubbly. Serve immediately, garnished with cilantro, if desired.

MEXICAN CASSEROLE



Mexican Casserole image

Ultimate Mexican casserole with refried beans, rice, ground beef and veggies, layered and baked to cheesy perfection! A healthy family favorite!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 45m

Number Of Ingredients 19

2 cups cooked brown rice (or quinoa or other grain of choice-about 2/3 cup uncooked)
1 tablespoon olive oil
1 yellow onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 pound lean ground beef (or swap ground chicken or ground turkey)
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cloves minced garlic (about 2 teaspoons)
1 cup plain nonfat Greek yogurt
1 can reduced fat refried black beans (15 ounces)
3/4 cup freshly grated sharp cheddar cheese (divided)
3/4 cup freshly grated mozzarella cheese (divided)
1 10-ounce tomatoes with green chiles (such as Rotel)
Fresh cilantro (for serving)
Chopped green onions (for serving)

Steps:

  • Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
  • Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
  • In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
  • Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
  • Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
  • Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
  • Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
  • Scatter the tomatoes with green chilis over the top.
  • Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
  • Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
  • Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
  • Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
  • Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

Nutrition Facts : ServingSize 1 (of 6), Calories 447 kcal, Carbohydrate 36 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 77 mg, Fiber 9 g, Sugar 5 g

MEXICAN BEAN CASSEROLE



Mexican Bean Casserole image

The tortilla chips on the bottom form a crispy crust, I sprinkle grated Parmesan cheese on top of the casserole before topping with the remaining shredded cheese, but that is only optional. Sour cream and chopped tomatoes are a must served with this casserole.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 1/2 cups crushed tortilla chips
2 -3 cups cooked chicken breasts, cubed (can use cooked cubed turkey also)
1 (15 ounce) can black beans, washed and drained (can use garbonzo beans in place of black beans)
1 (15 ounce) can red kidney beans, washed and drained
2 cups canned corn kernels, drained (or use one 15 ounce)
1 (8 ounce) can tomato sauce
1 1/2 cups salsa (I use spicy!)
1 onion, chopped
1 tablespoon chopped fresh garlic
1 green bell pepper, chopped
salt and pepper
3 -4 cups monterey jack cheese, shredded (or cheddar cheese)
1 -2 large firm tomatoes, chopped
2 cups sour cream (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Sprinkle the crushed tortilla chips evenly on the bottom of the dish.
  • In a large bowl combine the cubed cooked chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, garlic, salt and pepper; mix well to combine.
  • Spoon HALF of the mixture over top of the tortilla chips in the baking dish.
  • Sprinkle with 2 cups (or more if desired) shredded cheese.
  • Cover with remaining half of the chicken/bean mixture, then top with remaining shredded cheese.
  • Bake uncovered for 30-35 minutes.
  • Let stand for 5-6 minutes before serving.
  • Spoon onto plates and top with sour cream and chopped tomatoes.

Nutrition Facts : Calories 717.6, Fat 38.3, SaturatedFat 22.1, Cholesterol 123.2, Sodium 1146.2, Carbohydrate 53.4, Fiber 13.4, Sugar 7.6, Protein 44.5

EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE



Easy Chicken and Black Bean Enchilada Casserole image

This flavorful chicken enchilada casserole has layers of corn tortillas, shredded chicken, black beans, corn, cheese and Old El Paso™ Mild Red Enchilada Sauce. With only 15 minutes of prep time, Easy Chicken and Black Bean Enchilada Casserole is an easy-to-assemble, hearty family favorite with classic Old El Paso™ flavors.

Provided by Old El Paso

Categories     Enchiladas

Time 1h5m

Yield 5

Number Of Ingredients 8

2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
2 1/2 cups shredded deli rotisserie chicken
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 can (15 oz) black beans, drained, rinsed
1 cup frozen corn
8 corn tortillas (6 inch), cut in half
2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
Sliced green onions, chopped fresh cilantro leaves and Old El Paso™ Crema Mexicana, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
  • Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
  • Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
  • Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.

MEXICAN BEAN & CORN CASSEROLE



Mexican Bean & Corn Casserole image

Delicious polenta recipe from Feeding the Whole Family. To make this recipe fun for kids, serve the bean-vegetable part in a bowl and cut some strips of polenta to use as dippers.

Provided by sammos

Categories     Beans

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup dried pinto bean, soaked
1 garlic clove
1 teaspoon cumin seed
3 cups water
1 teaspoon extra virgin olive oil
1 onion, chopped
1/2 teaspoon sea salt
1 garlic clove, minced
1/2 red bell peppers or 1/2 green bell pepper, chopped
1 cup chopped zucchini or 1 cup shredded green cabbage
2 teaspoons ground cumin
1 teaspoon oregano
1/2 cup organic tomato sauce
1/4 cup water
3 cups water
1 teaspoon sea salt
1 tablespoon extra virgin olive oil (or butter)
1 cup polenta
1 tablespoon parmesan cheese (optional)

Steps:

  • Beans: Drain soaking water off the beans and place beans in a large pot with garlic, cumin and 3 c water. Bring to boil, then simmer over low heat, covered, for 50-60 minutes. Or pressure-cook in 2 c of water for 45 minutes.
  • Vegetables: Heat oil in large skillet. Add onion, salt and garlic; saute until soft.
  • Add pepper, zucchini, cumin and oregano and saute 5 more minutes.
  • Add cooked beans to the vegetables with tomato sauce and 1/4 cup water. Check taste and add salt if needed.
  • Polenta: In separate pot, bring 3 c water to a boil. Add salt an boil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in clockwise motion with a wooden spoon for 10-15 minutes or until mixture can hold the spoon upright on its own.
  • Preheat oven to 350. In a lightly oiled casserole dish, spread the bean & vegetable mixture across the bottom. Spread the polenta on top. Sprinkle with parmesan cheese.
  • Bake, covered, for 25 minutes at 350. Remove coer and bake 5 minutes more at 400.

CROCKPOT MEXICAN CASSEROLE



Crockpot Mexican Casserole image

Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 6h15m

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 pound ground turkey ( or chicken, I used 93% lean ground turkey)
1 medium yellow onion (diced)
1 cup uncooked quinoa
2 (10-ounce) cans red enchilada sauce
1 (15-ounce) can black beans (drained and rinsed)
1 (15-ounce) can fire-roasted diced tomatoes in their juices
1 cup corn kernels (fresh or frozen)
1 red bell pepper (cored and diced)
1 green bell pepper (cored and diced)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 cup water
1 cup shredded Mexican blend cheese (divided)
For serving: chopped fresh cilantro (diced avocado, chopped green onion, sour cream or plain Greek yogurt)

Steps:

  • Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
  • To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
  • Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.

Nutrition Facts : ServingSize 1 (of 8), Calories 325 kcal, Carbohydrate 39 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 5 g

MEXICAN-STYLE VEGAN BEAN AND RICE CASSEROLE



Mexican-Style Vegan Bean and Rice Casserole image

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn. Also, be sure to check out our "cheesy" vegan rice and bean casserole. From Forks Over Knives - The Cookbook

Categories     Baked & Stuffed/">Baked & Stuffed

Time 50m

Number Of Ingredients 11

1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon cumin seeds, toasted in a dry skillet and ground
2 teaspoons ancho chile powder
2 medium zucchini, cut into ½-inch dice
2 cups cooked brown rice
2 cups cooked black beans, or 1 (15-ounce) can, drained and rinsed
3 ears corn, kernels removed (about 2 cups)
One recipe No-Cheese Sauce Recipe
Chopped cilantro

Steps:

  • Preheat the oven to 350°F.
  • Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
  • Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.

MEXICAN CORN CASSEROLE



Mexican Corn Casserole image

A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.

Provided by Lori

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 (8 ounce) package cream cheese, cut into cubes
½ cup butter
1 (15 ounce) can black beans, drained
1 (8 ounce) can diced italian-style tomatoes, drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
1 (10 ounce) can white shoepeg corn, drained
1 cup shredded Cheddar cheese, divided
½ cup diced jalapeno peppers

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
  • Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
  • 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.
  • Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 16 g, Cholesterol 62.2 mg, Fat 21.4 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 632.9 mg, Sugar 0.7 g

VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS



Vegetarian Mexican Casserole With Black Beans image

This black bean enchilada casserole recipe is a one dish vegetarian Mexican casserole perfect for those busy nights.

Provided by Jolinda Hackett

Categories     Dinner     Entree

Time 25m

Yield 10

Number Of Ingredients 11

2 cups chopped onion
1 1/2 cups chopped red pepper
2 garlic cloves , minced
3/4 cup salsa
2 teaspoons ground cumin
2 (15.8-ounce) cans black beans, drained
12 6-inch corn tortillas
2 cups Monterey Jack and Cheddar blend, shredded
3 tomatoes, chopped, optional
1/2 cup sour cream, optional
1/2 cup sliced black olives, optional

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
  • Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary.
  • Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
  • Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.

Nutrition Facts : Calories 456 kcal, Carbohydrate 68 g, Cholesterol 20 mg, Fiber 12 g, Protein 20 g, SaturatedFat 6 g, Sodium 565 mg, Sugar 4 g, Fat 12 g, ServingSize 8-10 servings, UnsaturatedFat 0 g

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From lifewithjanet.com


MEXICAN CORN RICE CASSEROLE RECIPE DHANUKA AGRITECH STOCK ...
mexican corn rice casserole recipe ; PAP500S . Capacity. 40-50tph. Details. PAP800S. Capacity. 60-80tph. Details. PAP1000S. Capacity. 80-100tph. Details. Good Ol’ Basic Mexican Rice. I serve this rice with my White Chicken Enchiladas and they really are the perfect complement. It’s a very basic Mexican rice recipe, and you can customize it with whatever …
From lasslos.ch


MEXICAN CORN RICE CASSEROLE RECIPE | CRAFTSMAN CEMENT MIXER
Corn and Rice Casserole Recipe. Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine. Spoon mixture into a greased 13x9 inch casserole dish. Bake in a 350° oven for 30 minutes or until well heated.
From coachingopstap.nl


MEXICAN CORNBREAD CASSEROLE CHICKEN - ALL INFORMATION ...
Feast chicken casserole is filled with chunks of chicken, tender pasta, corn, black beans, done in a one dish tacky chicken casserole. Easy to make and a great means to use up leftover chicken or a Rotisserie chicken. 10. Mexican Cornbread Southern Style Best Mexican Cornbread Casserole Paula Deen from Mexican Cornbread Southern Style.
From therecipes.info


MEXICAN BEAN AND CORN CASSEROLE RECIPES
Steps: Grease a 13 x 9-inch baking dish. In a skillet over medium heat brown the ground beef with garlic, onion, green bell pepper and jalapenos (if using) drain fat then add in taco seasoning, salt and black pepper to taste; heat stirring for 1-2 minutes; transfer the mixture into a …
From tfrecipes.com


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