Mexican Vegetarian Chili Casserole

[Guest guest]

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.