Post by garyw1 on Oct 17, 2012 11:50:47 GMT -5
Mexican Casserole
1 15 oz can corn (drain)
1 15 oz can black beans (drain and rinse)
1 14.5 oz can tomatoes with gr. chilis (or add small can gr. chili's to reg. tomatoes)
1 c. light sour cream
1 16 oz jar mild picante (i use med. its up to you)
1 1/2 c. shred. lowfat cheddar cheese
2 c. cooked rice
1/4 teas. black pepper
1 bunch green onions chopped.
1 1/2 oz sliced black olives
1 1/2 c. shredd lowfat monterey jack cheese
spray 13x9 baking dish with oil. Preheat oven to 350.
In lg. bowl combine corn, beans, tomatoes, sour cream, picante, cheddar cheese, rice and pepper. Spoon into caserole dish.
Sprinkle green onions, olives, and monterey jack on top.
Bake 50 minutes.
1 15 oz can corn (drain)
1 15 oz can black beans (drain and rinse)
1 14.5 oz can tomatoes with gr. chilis (or add small can gr. chili's to reg. tomatoes)
1 c. light sour cream
1 16 oz jar mild picante (i use med. its up to you)
1 1/2 c. shred. lowfat cheddar cheese
2 c. cooked rice
1/4 teas. black pepper
1 bunch green onions chopped.
1 1/2 oz sliced black olives
1 1/2 c. shredd lowfat monterey jack cheese
spray 13x9 baking dish with oil. Preheat oven to 350.
In lg. bowl combine corn, beans, tomatoes, sour cream, picante, cheddar cheese, rice and pepper. Spoon into caserole dish.
Sprinkle green onions, olives, and monterey jack on top.
Bake 50 minutes.