Mexican Vegetarian Casserole

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

Yield: 6 servings
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  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.
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