Mexican

Meatless Mexican Slop is for Dinner.

Meatless Mexican Slop takes 5 minutes to prepare.

Meatless Mexican Slop takes 30 minutes to cook.

Meatless Mexican Slop makes 4 servings.

The ingredients for Meatless Mexican Slop are:

1 can Bush's reduced-sodium black beans
1 can Bush's pinto beans
1 pkg Green Giant Nibblets corn (frozen)
1 can La Prefereda Spanish rice
4 tbsp white Mexican-style cheese dip
1 can Mairo sliced black olives
1/2 cup shredded Mexican cheese

Here is how you make Meatless Mexican Slop:

Drain the beans and rinse them. Spread them in a 9x13 baking dish. Cook the corn in the microwave, drain, and add to baking dish. Add in Spanish rice and mix well. Put cheese dip in. Bake at 350 degrees for 20 minutes. Stir, add shredded cheese and black olives. Bake another 5-10 minutes, until cheese is melted.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user MMGAGE1701.

The nutritional information for Meatless Mexican Slop is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 468.6

• Total Fat: 12.9 g
• Cholesterol: 20.0 mg
• Sodium: 1,077.0 mg
• Total Carbs: 74.8 g
• Dietary Fiber: 14.5 g
• Protein: 21.9 g

Meatless Mexican Slop is Mexican cuisine.