Guest guest Posted April 1, 2006 Report Share Posted April 1, 2006 Wow! This one is a show stopper. I'm going to make it this next week. Thanks for sharing the recipe with us. Joanie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2006 Report Share Posted April 1, 2006 I cut this from a magazine a few years ago. Still a family favorite. Kenia Mexican Vegetarian Chili Casserole 1 (15 1/4-ounce) can whole kernel corn, drained 1 (15-ounce) can black beans, rinsed and drained 1 (10-ounce) can whole tomatoes and green chiles 1 (8-ounce) container sour cream 1 (8-ounce) jar picante sauce 2 cups (8 ounces) shredded Cheddar cheese 2 cups cooked rice 1/4 teaspoon pepper 1 bunch green onions, chopped 1 (2 1/4-ounce) can sliced ripe olives 1 (8-ounce) package Monterey Jack cheese, shredded Combine first 8 ingredients, and spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining ingredients. Bake at 350° for 50 minutes. Quote Link to comment Share on other sites More sharing options...
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