Tex Mex Rice and Bean Casserole

Name: Tex Mex Rice and Bean Casserole Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 1 can yellow (sweet) corn - drained; 15 oz can pinto beans - rinsed and drained; 1 cup cooked brown rice; 3/4 cup shredded reduced fat cheddar or mexican style cheese; 3/4 cup fat free sour cream; 1/4 tsp chili powder; 1/4 tsp table salt; 1/8 tsp black pepper; 2 tbsp scallions - chopped - green part only; 2 tbsp shredded reduced fat cheddar or mexican style cheese

(1)

Minutes to Prepare: 5
Minutes to Cook: 45

Number of Servings: 4

Ingredients

1 can yellow (sweet) corn - drained15 oz can pinto beans - rinsed and drained1 cup cooked brown rice3/4 cup shredded, reduced fat cheddar or mexican style cheese3/4 cup fat free sour cream1/4 tsp chili powder1/4 tsp table salt1/8 tsp black pepper2 tbsp scallions - chopped - green part only2 tbsp shredded, reduced fat cheddar or mexican style cheese

Directions

Preheat oven to 350.

Combine all ingredients but the 2 tbsp cheese. Spoon mixture into a baking dish and cook for 30 minutes.

Remove from oven and sprinkle remaining 2 tbsp cheese over top and pop back into oven for 10 more minutes.

Remove from oven and let cool and "firm up" for 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user SKYEFYR.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 309.1
Total Fat: 4.0 g
Cholesterol: 10.3 mg
Sodium: 672.3 mg
Total Carbs: 51.4 g
Dietary Fiber: 9.5 g
Protein: 18.8 g

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Member Reviews

SHONA2013
I got a similar recipe from Weight Watchers and like it a lot. The only differences with the WW recipe are to use only 1 cup of corn, and add 2 Tbsp chopped green chiles. It comes out very creamy and tastes quite rich. - 2/18/13