Easy Taco Casserole
Prep Time15 mins
Cook Time20 mins
- 1 cup cooked corn frozen
- 1 1/2 cup cooked rice
- 3/4 cup black beans from the can - drained
- 1/4 cup chopped chive
- 1/4 cup chopped cilantro
- 1/4 tsp. chili powder
- 340 ml 12 oz. taco sauce (I used President's Choice)
- 2 cups shredded mozzarella cheese
- half avocado
- 1 small tomato
- half small red onion
- salt/pepper to taste
- chive and cilantro to top the casserole
Preheat oven to 375 F. Lightly oil the pan (I had 10 x 8 pan) or coat with nonstick spray.
In a large bowl combine corn, rice, black beans, chive, cilantro, chili powder and taco sauce. Mix all ingredients together.
Spread rice mixture in the pan, lay shredded mozzarella cheese on top.
Bake for 20 minutes until the cheese will melt.
In the meantime dice the tomato, avocado and red onion. In the small bowl mix all ingredients. Add some chopped chive and cilantro. Season with salt and pepper to taste.
After baking put fresh ingredients on top of the casserole.
Serving: 6g | Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg