Mexican Vegetarian Casserole
by Sarah Sciarini
serves: 6
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Yummy meat-free goodness! |
| Ingredients: |
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1 15 1/4-ounce |
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can whole kernel corn, drained |
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1 15-ounce |
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Can of black beans, rinsed and drained |
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1 10-ounce |
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can whole tomatoes and green chiles |
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1 8-ounce |
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container sour cream |
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1 8-ounce |
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jar picante sauce |
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1 Cups |
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shredded Cheddar cheese |
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2 Cups |
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cooked rice |
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1/4 tsp |
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pepper |
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1 bunch |
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green onions, chopped |
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1 2 1/4 ounce |
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sliced olives |
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1 8- ounce package |
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Monterey Jack cheese, shredded |
| Directions: |
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ombine first 8 ingredients, and spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining ingredients.
Bake at 350° for 50 minutes.
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