Community Pick
Mexican Vegetarian Casserole
"Can be used as a dip for your favorite chips. It disappears quickly!"
photo by Nourished Homestead
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed & drained
- 1 (8 ounce) carton sour cream
- 1 (8 ounce) jar Pace Picante Sauce (I use medium hot)
- 2 cups shredded colby-monterey jack cheese
- 1 (10 ounce) can diced rotel tomatoes and green chilies
- 2 cups cooked rice
- 1⁄4 teaspoon black pepper
- 1 -2 green onion, chopped
- sliced black olives (for topping)
- 8 ounces shredded monterey jack cheese (for topping)
directions
- Combine the first 9 ingredients.
- Spoon into a lightly greased 9 x 11 inch baking dish.
- Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
- Bake at 350 degrees F.
- for about 50 minutes.
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Reviews
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I purposely left out the sour cream before baking this and saved it until last, then added cool sour cream atop steaming casserole when done. Superb! Also added about 1/2 cup more Pace salsa to the recipe. This one gets its stars for its ease in preparation as well as eye-appeal.
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Wonderful recipe Merlot. I served this as a side dish for our Mexican menu. This was so easy and full of great flavors, colors and textures. My family gave it their hands-down approval. You are right, it would make a great dip as well. Will try that next time. Thanks. Gladys -
Thank you for a wonderful recipe! I had a few green peppers that I wanted to use so I stuffed them with this recipe...turned out delicious! I did add the sour cream while eating instead of while cooking as others suggested but want to try adding it while cooking next time to use dish as a dip! -
This was delicious, and I liked it better (both nutrition-wise and taste-wise) with the following changes:<br/>I swapped out the canned corn for frozen, to reduce sodium<br/>I added a diced and sauteed onion<br/>I added diced red and green bell peppers<br/>i added a clove of garlic, diced<br/>I swapped out the 8 oz sour cream for 2oz sour cream and 2 oz fat free greek yogurt<br/>I swapped out the 2 cups cheese for 1/2 cup shredded sharp cheddar and 1/2 cup low fat cheddar cheese<br/>I added oregano, cumin, black pepper, and a packet of Goya Sazon (it's in the spice aisle or else the mexican food aisle)<br/>In addition to olives and cheddar cheese, I added some coarsely broken Fritos corn chips at the end of the cooking.
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Easy to prepare & delicious, with all of the flavors! I used fat free sour cream to good effect and served the olives on the side since most of my guests wouldn't eat them. Thanks for sharing!
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Tweaks
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Made this for my family today and it was well received. I also subbed plain yogurt for the sour cream and added a little Cajun spice mix as well. I did not bake it for as long as the recipe stated, as most all the ingredients were already cooked. I found that a bake time of about 20 minutes was sufficient. Any longer and it would have been dry. I served it with "Cantaloupe With Honey Ginger Dressing" by Littleturtle. Thanks for posting a nice, versatile, recipe. -
This is Great Stuff!! We had it with tortilla chips and everyone raved! I used frozen corn instead of canned, and brown rice instead of white, low fat sour cream worked just fine and I added a can of pinto beans. Next time I will use 2 cans of olives on top instead of just one. Very yummy!!
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This is a great recipe because it is so easy to put together, it is healthy, most of the items are things I usually have on hand, and is very filling...very important for us guys. :) I only had enough Monterey cheese for the filling and had to use sharp cheddar for the top, which I will never do again since the cheese almost overpowered all the other flavors. Even so, it is good enough to make again. I did substitute fresh sliced jalapenos for the olives because I don't think olives have any place in Mexican dishes, and I will use a hotter salsa, and maybe try a version with taco seasoning just to see how it turns out. Overall, a good recipe and a definite keeper.
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This is really yummy and has become a favorite meal at our house. I've substituted the green onions with leeks on occasion, which works out fine. -
Have been wanting to make this for a long time, but I'd been rejecting it because the fat content seemed excessive. So, I bought some 50% fat pepper jack cheese and decided to take the plunge. I substituted some Greek yogurt for the sour cream and used 1 1/2 cups cheese instead of 3 cups. I also happened to have kalamata olives at home so I used those instead of the usual bland black olives. Could not find Pace brand picante sauce so I used Green Mountain brand medium salsa instead. BF and I were very pleased with the outcome. We added extra hot sauce. Thanks for this recipe Merlot, I'd make it again with low fat adjustments:D
RECIPE SUBMITTED BY
Merlot
United States
Since I do not have a Premium Membership, I am unable to thank all you folks personally for trying and reviewing my recipes. So in order to show my appreciation, I will thank you by trying and reviewing one of YOUR recipes.
Now, a little about me . . .
It's hard to believe I've been a member for over 7 years now! Once I discovered Zaar, I never looked back at the other sites. This place is truly like family, sitting around sharing great recipes, helpful hints and just chit-chatting about our daily lives.
Hubby and I were fortunate enough to be able to retire early and now enjoy traveling in our motorhome :) . Our travels have taken us all over this great country of ours and meeting new and exciting people along the way is an extra bonus. We are blessed. We usually alternate between Florida Keys and Arizona for the winters. The rest of the year, you can find us just about any place. We love our home on the lake, but there is a bit of gypsy in us both and we hit the road as much as we possibly can.
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