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 baking6 servings
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council