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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 472.5
  • Total Fat: 13.2 g
  • Cholesterol: 64.3 mg
  • Sodium: 945.9 mg
  • Total Carbs: 60.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 29.0 g

View full nutritional breakdown of Ranchero Casserole calories by ingredient
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Ranchero Casserole

Submitted by: MDSHEPARD

Introduction

Fresh cilantro is awesome with spicy flavors of Mexican, Caribbean and Asian cuisines. Keep fresh cilantro refrigerated; place the stems in a glass of water and enclose it in a plastic bag. Turn this recipe into a vegetarian main course or hearty side dish by omitting the chicken. Fresh cilantro is awesome with spicy flavors of Mexican, Caribbean and Asian cuisines. Keep fresh cilantro refrigerated; place the stems in a glass of water and enclose it in a plastic bag. Turn this recipe into a vegetarian main course or hearty side dish by omitting the chicken.
Number of Servings: 8

Ingredients

    2 (7.6 oz) pkg Old El Paso Spanish Rice
    3 cups shredded cooked chicken
    1/2 cup sour cream
    2 (4.5 oz) cans Old El Paso Chopped Green Chiles
    1 (15 oz) can black beans
    1 cup frozen corn kernels
    1 cup chopped Italian plum tomatoes
    4 oz (1 cup) shredded Mexican cheese blend
    1/4 cup coarsely chopped fresh cilantro

Directions

Heat oven to 375 degrees. Spray 9x13 baking dish with nonstick cooking spray. Prepare Spanish Rice as directed on package. In large bowl, combine cooked rice, chicken, sour cream, chiles, half of the beans and half of the corn; mix well. Spread mixture evenly in sprayed dish. Top with remaining beans, corn, tomatoes and cheese. Bake at 35 degrees for 20-25 minutes or until thoroughly heated. Sprinkle with cilantro before serving. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MDSHEPARD.






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