Ingredients
- 1 lb halal-certified lean ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 cups corn kernels, frozen and thawed or canned and drained
- 1 can (14.5 oz) diced tomatoes, well drained
- 1 cup tomato sauce
- 1/2 cup sour cream
- 2 tablespoons cream cheese, softened
- 1 teaspoon Dijon mustard, optional
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped parsley or green onions, for garnish
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and onion. Cook for 6–8 minutes, breaking up the meat, until the beef reaches 160°F and no pink remains.
- Drain excess grease if needed.
- Add the garlic, paprika, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 30 seconds.
- Stir in the diced tomatoes and tomato sauce. Simmer for 4–5 minutes.
- Add the corn and cook for 2 minutes.
- Reduce the heat to low. Stir in the sour cream, cream cheese, and Dijon mustard until smooth.
- Stir in 1/2 cup cheddar cheese.
- Transfer the mixture to the prepared baking dish.
- Top with the remaining cheddar and mozzarella.
- Bake uncovered for 20–25 minutes, until the cheese is melted and the casserole bubbles around the edges.
- Let rest for 10 minutes before serving.
- Garnish with parsley or green onions.
Notes
Drain the tomatoes and corn well to avoid a watery casserole. For a creamier version, increase the cream cheese to 4 oz. Halal-certified ground turkey or chicken can replace the beef.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Ground Beef Casseroles
- Method: Baking
- Cuisine: American