Mexican Corn Casserole

Ingredients

• 1 (8 ounce) package cream cheese, cut into cubes
• 1/2 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
• 1/2 cup diced jalapeno peppers (optional)

Directions

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

Place cream cheese and butter in a 8×8-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.