| 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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