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Nutrition Facts
Serving Size 1 (392g) Recipe makes 6 servings
Calories 601
Calories from Fat 298		(49%)
Amount Per Serving		%DV
	Total Fat 33.1g	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 635mg		18%
Total Carbohydrate 50.1g		16%
	Dietary Fiber 6.8g	27%
	Sugars 3.5g
Protein 29.2g		58%
detailed view... how is this calculated?

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Recipe #38067 | 1¼ hours | 20 min prep | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: Merlot
Aug 23, 2002

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

SERVES 6 (change servings and units)

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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Featured Reviews for This Recipe

From: Two Socks

On Apr 18, 2009

This is a great recipe because it is so easy to put together, it is healthy, most of the items are things I usually have on hand, and is very filling...very important for us guys. I only had enough Monterey cheese for the filling and had to use sharp cheddar for the top, which I will never do again since the cheese almost overpowered all the other flavors. Even so, it is good enough to make again. I did substitute fresh sliced jalapenos for the olives because I don't think olives have any place in Mexican dishes, and I will use a hotter salsa, and maybe try a version with taco seasoning just to see how it turns out. Overall, a good recipe and a definite keeper.

1 person found this review helpful

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From: enestvmel

On Oct 28, 2008

Maybe add some garlic or cumin to spice it up some, or pepper flakes even.

1 person found this review helpful

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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!

9 people found this review helpful

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From: 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.

9 people found this review helpful

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