Mexican Casserole

This recipe is from a good friend here in Durango, Jessica - it is great to take to parties, for the kid's or just to always have on hand!

1-15 ounce can of corn, drained
1-15 ounce can of black beans, drained
1-15 ounce can of diced tomatoes, drained (I use the no salt ones)
1-8 ounce sour cream (reduced fat)
1 package of mexican rice (cooked and cooled)
1 cup of Mexican blend shredded cheese (divided into 2 1/2 cups)
3 green onions, chopped

Preheat oven to 350 degrees

Mix the cooled rice, corn, tomatoes, black beans, sour cream and 1/2 cup of the shredded cheese all together and then put into a casserole dish that has been sprayed with pam.  Then add the remaining 1/2 cup of shredded cheese on top and bake for 45 minutes to an hour.

Then once golden brown and bubbling garnish with the chopped green onions.

Enjoy!!!!