Mexican Beef and Corn Casserole

Mexican Beef and Corn Casserole 1 lb. lean ground beef (I used 93% lean) ⅓ cup chopped fresh cilantro, (optional) 1 can (15.5 oz.) reduced sodium black beans, rinsed and drained well 1 can (11 oz.) Mexicorn, drained well 2 Tbsp. Country Crock® Spread ¾ cup salsa ⅔ cup light sour cream ½ cup shredded low fat cheddar cheese Preheat oven to 400°. Spray 8-inch baking dish with nonstick cooking spray. Cook ground beef in a medium nonstick skillet over medium-high heat, stirring frequently, until beef is cooked through. Remove from heat, then stir in cilantro. Combine black beans, corn and Country Crock® Spread in 8-inch baking dish. Top with ground beef mixture and spread on salsa then the sour cream and finally sprinkle with cheese. Bake 20 minutes or until heated though and cheese is melted. Serve immediately.