quick - sante fe casserole

Name: Quick - Sante Fe Casserole
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 1 package(s) boil in the bag rice; 2 medium poblano peppers - diced; 1/4 small yellow onion - chopped; 1 can(s) kernel corn - drained; 1 can(s) black beans - rinsed; 1 can(s) cream of poblano soup; 1 1/2 cup(s) milk - 2%; 1 clove(s) garlic; 1 1/2 teaspoon(s) ground pepper; 2 cup(s) cheddar cheese, shredded

(1 RATING)

17 Pinches

Gena Wooten

Burleson, TX

Updated on Nov 12, 2011

Some grocery stores carry a pre-packaged rice/ bean/poblano pepper mix in the frozen veggie isle! I like to serve with grilled chicken that is sliced thin at an angle.

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prep time 15 Min

cook time 45 Min

method ---

yield 4-6 serving(s)

Ingredients

1 package boil in the bag rice
2 medium poblano peppers - diced
1/4 small yellow onion - chopped
1 can kernel corn - drained
1 can black beans - rinsed
1 can cream of poblano soup
1 1/2 cups milk - 2%
1 clove garlic
1 1/2 teaspoons ground pepper
2 cups cheddar cheese, shredded

How To Make quick - sante fe casserole

Step 1

Pre-heat oven to 375

Step 2

Mix all ingredients except cheese, and reserve 1/2 tsp of ground black pepper.
Step 3

Pour into medium baking dish.
Step 4

Bake on 375 for 30 minutes.
Step 5

Remove from oven and top with shredded cheese.
Step 6

Sprinkle with remaining ground black pepper.
Step 7

Return to oven and cook remaining 15 mintues or until cheese is melted through and hot.
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