Mexican Vegetarian Casserole

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Ready In: 70 Minutes

Servings: 6

Can be used as a dip for your favorite chips. It disappears quickly!

Ingredients:

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can black beans, rinsed & drained

1 (8 ounce) carton sour cream

1 (8 ounce) jar pace picante sauce (i use medium hot)

2 cups shredded colby-monterey jack cheese

1 (10 ounce) can diced rotel tomatoes and green chilies

2 cups cooked rice

1/4 teaspoon black pepper

1 -2 green onion, chopped

sliced black olives (for topping)

8 ounces shredded monterey jack cheese (for topping)

Directions:

1. Combine the first 9 ingredients.
2. Spoon into a lightly greased 9 x 11 inch baking dish.
3. Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
4. Bake at 350 degrees F.
5. for about 50 minutes.

By RecipeOfHealth.com