Wild Mexican Casserole

    3 cups cooked wild rice
    1 cup shredded mild cheddar cheese
    1 can (16 oz) kidney beans, drained
    1 lb ground chuck, cooked and drained
    2 cups salsa
    1 box (9 oz) frozen corn, thawed and drained
    1 cup shredded mozzarella cheese
    1/2 cup shedded mild cheddar cheese tortilla chips, optional
    1 cup sour cream, optional

Preheat oven to 375°F. In a 3 qt. casserole, layer ingredients. Bake, uncovered, 45 minutes. Serve with tortilla chips and sour cream if desired.

Note: May be assembled the night before and refrigerated up to 24 hours prior to baking

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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