Mexicali Wild Rice Casserole
- 1 can (17 oz) corn, drained
2 cups cooked wild rice
1 can (4 oz) chopped or diced green chiles, drained
2 cups (16 oz) chunky mild salsa
1 cup grated Cheddar or Monterey Jack cheese
1 bag tortilla chips
Preheat oven to 350°F. Grease 11x7-inch casserole dish. Combine corn, wild rice, and chiles in medium bowl; spread in prepared casserole. Spread salsa over mixture and sprinkle with cheese. Cover; bake about 30 minutes. Serve with tortilla chips.
Serving Suggestion: To make individual servings, heat casserole ingredients without cheese and spoon over tortilla chips on individual plates. Sprinkle cheese over chips. Broil or microwave to melt cheese.
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