| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | Casseroles, Mexican, Vegetables | 6 | Servings |
INGREDIENTS
| 16 | oz | Whole kernel corn, canned, drained |
| 15 | oz | Black beans, canned, rinsed and drained |
| 16 | oz | Canned tomatoes |
| 8 | oz | Low-fat sour cream |
| 8 | oz | Picante sauce |
| 2 | c | Jack or cheddar cheese, shredded |
| 2 | c | Cooked rice |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Combine corn, beans, tomatoes, sour cream, picante sauce and 1 cup of cheese. Spoon into lightly greased 9x13"pan. Sprinkle w/ remaining cheese. Bake 350 degrees for 30 minutes. Optional: may top with sliced ripe olives and sliced green onions. Recipe by: Southern Living Nov 1996 - adapted Posted to EAT-L Digest 06 Mar 97 by SGAVETT@CENTER.COLGATE.EDU on Mar 7, 1997
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