Recipe! Southwest Vegetable Bake
Southwest Vegetable Bake
A veggie-packed casserole that's easy to assemble and hits the spot on chilly nights.
Ingredients
- 1 cup uncooked rice
- 2 cups water
- 1 can black beans drained and rinsed
- 1 can Mexicorn, drained or regular corn plus diced red pepper and 1 TBSP taco seasoning
- 1 can diced tomatoes and green chiles
- 2 cups shredded cheese divided
- 1 cup salsa
- 1 cup sour cream or plain greek yogurt
- 1/4 tsp pepper
- 1/2 cup chopped onion
- 1 can sliced black olives
Instructions
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In a saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
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Preheat oven to 350 degrees
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In a large bowl, stir together beans, corn, tomatoes, 1 cup of shredded cheese, rice, salsa, sour cream, and pepper
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Grease a 2 1/2 quart baking dish and pour in mixture. Sprinkle with onion and olives
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Bake, uncovered, for 30 minutes. Sprinkle with 1 cup cheese, bake 5-10 minutes longer. Let stand 10 minutes before serving