Mexican Vegetarian Casserole Recipe

Author: Margaret Monger, Germantown, Tennessee, Southern Living NOVEMBER 1996

Nutrition

Cal/Serving: 628
Daily Value: 31%
Servings: 6

High-Fiber
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat35g54%
Saturated21g104%
Trans0g0%
Carbs51g17%
Fiber9g37%
Sugars8g0%
Protein30g61%
Cholesterol99mg33%
Sodium660mg28%
Calcium650mg65%
Magnesium117mg29%
Potassium735mg21%
Iron4mg23%
Zinc4mg27%
Phosphorus633mg90%
Vitamin A1401IU28%
Vitamin C13mg22%
Thiamin (B1)0mg28%
Riboflavin (B2)0mg27%
Niacin (B3)3mg15%
Vitamin B60mg15%
Folic Acid (B9)199µg50%
Vitamin B121µg12%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K44µg55%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...
4

INGREDIENTS

  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can whole tomatoes and green chiles
  • 1 (8-ounce) container sour cream
  • 1 (8-ounce) jar picante sauce
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 2 cups cooked rice
  • 1/4 teaspoon pepper
  • 1 bunch green onions, chopped
  • 1 (2 1/4-ounce) can sliced ripe olives
  • 1 (8-ounce) package Monterey Jack cheese, shredded

Recipe Details

Servings 6 servings