Mexican Vegetarian Casserole

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

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed & drained
• 1 (8 ounce) carton sour cream
• 1 (8 ounce) jar  Pace Picante Sauce (I use medium hot)
• 2  cups  shredded colby-monterey jack cheese
• 1 (10 ounce) can  diced rotel tomatoes and green chilies
• 2  cups cooked rice
• 1⁄4 teaspoon black pepper
• 1 -2  green onion, chopped
•  sliced black olives (for topping)
• 8  ounces  shredded monterey jack cheese (for topping)

Directions

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.