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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I come home from work, I start cooking rice for this meatless casserole right away, mentions Kathy Prado of Fort Worth, Texas. The rest is a breeze, because it's just opening cans and mixing. That's my kind of cooking. Ingredients:
1 can (15 ounces) black beans, rinsed and drained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 can (8 ounces) tomato sauce |
1 jar (8 ounces) picante sauce |
2 cups cooked rice |
1 cup (8 ounces) sour cream |
2 cups (8 ounces) shredded cheddar cheese, divided |
corn or tortilla chips |
Directions:
1. In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese.
2. Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips. Yield: 6 main-dish or 8-10 side-dish servings.
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