Mexican Vegetarian Casserole

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Can be used as a dip for your favorite chips. It disappears quickly!

Ingredients Nutrition


  1. Combine the first 9 ingredients.
  2. Spoon into a lightly greased 9 x 11 inch baking dish.
  3. Sprinkle with the sliced black olives and shredded Monterey Jack Cheese.
  4. Bake at 350 degrees F.
  5. for about 50 minutes.
Most Helpful

I purposely left out the sour cream before baking this and saved it until last, then added cool sour cream atop steaming casserole when done. Superb! Also added about 1/2 cup more Pace salsa to the recipe. This one gets its stars for its ease in preparation as well as eye-appeal.

Fauve September 16, 2002

Wonderful recipe Merlot. I served this as a side dish for our Mexican menu. This was so easy and full of great flavors, colors and textures. My family gave it their hands-down approval. You are right, it would make a great dip as well. Will try that next time. Thanks. Gladys

Gladys58 September 12, 2002

This was delicious, and I liked it better (both nutrition-wise and taste-wise) with the following changes:
I swapped out the canned corn for frozen, to reduce sodium
I added a diced and sauteed onion
I added diced red and green bell peppers
i added a clove of garlic, diced
I swapped out the 8 oz sour cream for 2oz sour cream and 2 oz fat free greek yogurt
I swapped out the 2 cups cheese for 1/2 cup shredded sharp cheddar and 1/2 cup low fat cheddar cheese
I added oregano, cumin, black pepper, and a packet of Goya Sazon (it's in the spice aisle or else the mexican food aisle)
In addition to olives and cheddar cheese, I added some coarsely broken Fritos corn chips at the end of the cooking.

allknowingtomato September 22, 2010