Mexican Black Beans and Rice Casserole

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iamlibby

Prep Time

0
min.

Total Time

1
hr.

Servings

What You Need

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1 can (16 oz.) black beans, drained
1 package (10 oz.) frozen whole kernel corn
1 cup (uncooked) Minute Rice
1 jar (16 oz.) thick & chunky salsa (mild or medium)
1 sm. can V-8 Juice "Picante Style"
1/4 teaspoon oregano
1/4 teaspoon cumin
1 cup Mexican style cheese blend

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Make It

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Preheat oven to 375. In large square casserole mix all ingredients except cheese together till well blended cover with lid.
Bake for 30 minutes, stir, recover and let cook an additional 15 minutes. Remove from oven stirring once more and add cheese to top. Place back in oven without lid to melt cheese. Allow to sit on stove for 10 minutes. Serve hot.

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Special Equipment Needed

TBA

Notes

This dish can easily be doubled. Serve with hot garlic bread sticks and salad. When I first shared this recipe, I got a lot of people emailing me and telling me that this was the new recipe they made for football get togethers or church pot luck dinners and were always asked for the recipe. Enjoy!

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