Tuesday, May 11, 2010

Ranchero Casserole

2 boxes Zatarain’s Spanish Rice
2 cans Rotel (mild) cooked w/rice
3 c cooked shredded chicken/ground beef
¾ - 1 c sour cream
1 can black beans, drained and rinsed
1 c frozen corn, thawed
1 c Mexican cheese (plus extra for topping)

Heat oven to 375. Cook rice as directed; minus 5 minutes with rotel (sub rotel for diced tomatoes as directed on box). Spray 9x13 baking dish. In large bowl combine cooked rice, meat, sour cream, beans, corn and cheese; mix well. Spread in dish, bake covered for 20 – 25 minutes or until heated. Uncover, top with cheese, bake until melted, 5 – 10 minutes.  Can be put in 8 x 8's or freezer bags and frozen.

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