Ingredients:
1 (15 ounce) cans whole kernel corn, drained
1 (15 ounce) cans black beans, rinsed & drained
1 (8 ounce) cartons sour cream
1 (8 ounce) jars Pace Picante Sauce ( I use medium hot)
2 cups shredded colby-monterey jack cheese
1 (10 ounce) cans diced rotel tomatoes and green chilies
2 cups cooked rice
1/4 teaspoon black pepper
1 -2 green onions, chopped
sliced black olives ( for topping)
8 ounces shredded monterey jack cheese ( for topping)
Directions:
Combine the first 9 ingredients.
Spoon into a lightly greased 9 x 11 inch baking dish.
Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
Bake at 350 degrees F.
for about 50 minutes.
Servings: 6
Time preparation: 20 min.
Time total: 70 min.