Mexican

Tex Mex rice and bean casserole 1 1/2 cup serving takes several minutes to prepare.

Tex Mex rice and bean casserole 1 1/2 cup serving takes several minutes to cook.

Tex Mex rice and bean casserole 1 1/2 cup serving makes 6 servings.

The ingredients for Tex Mex rice and bean casserole 1 1/2 cup serving are:

1/4 C jalapeno peppers - fresh or canned
15 oz can Black Beans rinsed and drained
1 Cup canned tomatoes with chili peppers
1 1/2 Cup cooked brown rice (fresh or day old)
1 Cup shredded reduced fat Mexican style cheese
1/2 Cup fat free sour cream
1/2 Cup fat free cottage cheese (creamed with hand blender)
1 tsp chili powder
1 tsp ground cumin
1 tsp black pepper
1 bunch green onions

Here is how you make Tex Mex rice and bean casserole 1 1/2 cup serving:

Make 6 servings appprox 1 1/2 cup servingPreheat oven to 350. Coat 2 quart glass baking dish with cooking spray.In a large bowl, combine tomatoes, jalapenos, beans, rice, 3/4 C cheese, sour cream, creamed cottage cheese, chili powder, pepper and green onions. Note: I "cream" the cottage cheese with a hand blender, it gives it a better texture. If you prefer you can use all sour cream and omit the cottage cheese, but the cottage cheese has more nutrition).Spoon mixture into prepared baking dish and bake for 30 min. Remove from oven and sprinkle with remaining 1/4 cup of cheese. Return to oven and bake until cheese melts and cassserole is slightly bubbly about 10 minuted more. Let stand for 5 minutes to firm up before slicing into 6 pieces.Number of Servings: 6Recipe submitted by SparkPeople user FITFORLIFE25.

The nutritional information for Tex Mex rice and bean casserole 1 1/2 cup serving is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 272.6

• Total Fat: 4.8 g
• Cholesterol: 26.0 mg
• Sodium: 736.8 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 5.3 g
• Protein: 21.3 g

Tex Mex rice and bean casserole 1 1/2 cup serving is Mexican cuisine.