Mexican Vegetarian Casserole

Mexican vegetarian casserole was originally an appetizer recipe. Add rice to make it a simple meatless one-dish meal.


6 servings

Recipe from

Southern Living


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


Combine 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.

Margaret Monger, Germantown, Tennessee,

Southern Living

November 1996
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