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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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So good and can add ground turkey. hamburger, cooked chicken - pork etc. and make it a meal. or leave it as a side dish. I also sometimes add Jalapeno Peppers for a kick. I also use brown rice. Ingredients:
3/4 cup uncooked brown rice |
1 1/2 cups water |
1 (15 ounce) can black beans, rinsed and drained |
1 (11 ounce) can mexicorn, drained |
1 (10 ounce) can diced tomatoes and green chilies |
1 cup salsa |
1 cup reduced-fat sour cream |
1 cup shredded reduced-fat cheddar cheese |
1/4 teaspoon pepper |
1/2 cup chopped red onion |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1 cup shredded reduced-fat mexican cheese blend |
Directions:
1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
2. In a large bowl, combine the beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.
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