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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (412g) Recipe makes 6 servings |
||
| Calories 627 | ||
| Calories from Fat 299 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.3g | 51% | |
| Saturated Fat 20.3g | 101% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 86mg | 28% | |
| Sodium 1095mg | 45% | |
| Potassium 705mg | 20% | |
| Total Carbohydrate 54.8g | 18% | |
| Dietary Fiber 8.5g | 34% | |
| Sugars 3.4g | ||
| Protein 30.9g | 61% | |
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Mexican Vegetarian Casserole
By: Merlot
Aug 23, 2002
Can be used as a dip for your favorite chips. It disappears quickly!
SERVES 6
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 onions, 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.
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- Course > Appetizers > Dips
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Jessyka K
On Mar 17, 2008
Pretty delish! We ate it with chips as well as plain. It reheated well and was quite tasty.
From: CHEERLEADER Fauve
On Sep 16, 2002
I purposely left out the sour cream before baking this and saved it until last, then added cool sour cream atop steaming casserole when done. Superb! Also added about 1/2 cup more Pace salsa to the recipe. This one gets its stars for its ease in preparation as well as eye-appeal.
From: smiles4u
On Feb 11, 2006
This was absolutely wonderful. As we had a busy day planned I prepared in the slow-cooker on med-high about 3 1/2 hours. I added the black olives and cheese for topping (I used Mexican blend) the last hour. Thanks so much for posting!
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