Mexican Vegetable Casserole Recipe

  • 1 can whole kernel corn, drained (15 ounce can)
  • 1 can black beans, rinsed and drained (15 oz. can)
  • 1 can diced tomatoes with green chilies (10 ounce can)
  • 1 package sour cream (8 ounce pkg)
  • 1 jar chunky salsa (8 ounce jar)
  • 2 cups shredded cheddar cheese
  • 2 cups Cooked brown rice
  • 1/4 teaspoon black pepper
  • 1 bunch green onions, chopped
  • 1 package Monterey Jack and Jalapeno cheese, shredded (8 ounce pkg)
  • 1 can sliced black olives (21 ounce can)
Preheat oven to 350°. Combine first 8 ingredients. Pour in lightly greased 9x13 inch baking dish. Sprinkle with remaining ingredients. Bake for 45 minutes. Makes 6 to 8 servings.
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