Mexican Vegetarian Casserole

By  |  0 Comments

By far, the easiest dish to “cook”. I started making this when my oldest son was little. It is a great quick dinner.
    •    1 (15 1/4-ounce) can whole kernel corn, drained
    •    1 (15-ounce) can black beans, rinsed and drained
    •    1 (10-ounce) can whole tomatoes and green chiles
    •    1 (8-ounce) container sour cream
    •    1 (8-ounce) jar picante sauce
    •    2 cups (8 ounces) shredded Cheddar cheese
    •    2 cups cooked rice
    •    1/4 teaspoon pepper
    •    1 bunch green onions, chopped
    •    1 (2 1/4-ounce) can sliced ripe olives
    •    1 (8-ounce) package Monterey Jack cheese, shredded
1.    Combine first 8 ingredients, and spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining ingredients.
2. Bake at 350° for 50 minutes.
3. I alway serve this on top of mixed greens and tortilla chips or with mixed greens inside an “Azteca” taco salad shell.

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.

Leave a Reply

Your email address will not be published. Required fields are marked *