Tex Mex Rice and Bean Casserole
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tex Mex Rice and Bean Casserole calories by ingredient
Introduction
Quick and easy to make and a total hit with the kids. Serve with baked scoops for a great low fat crunch that kids love making "baby tacos" out of. Quick and easy to make and a total hit with the kids. Serve with baked scoops for a great low fat crunch that kids love making "baby tacos" out of.Number of Servings: 4
Ingredients
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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
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.
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.
Member Ratings For This Recipe
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SHONA2013
