Mexican Vegetable Casserole
Mexican Vegetable Casserole is an moderately easy dinner. Made with 1 15 oz. can whole kernel corn, drained, 1 15 oz. can black beans, drained and rinsed, 1 10 oz. can diced tomatoes with green chilies, 1 8 oz. pkg. sour cream and 1 8 oz. jar chunky salsa, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Mix well and place in a lightly greased 9 x 13 pan sprinkle with 1 bunch green onion, monterey jack and jalapeños shredded cheese, sliced olives.
Bake at 350° for 45 minutes.
🍷 Perfect Pairings
Complete your meal with these
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