Make Your Own: Tex Mex Casserole

Oh gracious this is what we had tonight!!!!! Talk about cheesey, beany, goodness!
I don't have Baby A's reaction because she was finishing up her italian wedding soup made for her by her granny.  Long story short, it was supposed to be her lunch yesterday and then today but we kept her home from the sitter because she had a fever. (She's okay, had her at the doctor today, it's just a fever, possibly to do with the two top teeth that are about to shove through...)

Anyway, onto the lucious meal that is the Tex Mex Casserole!

Servings:  6 Preparation Time:  15 min Cooking Time:  40 min Level of Difficulty:  Easy Points: 4

	Thanks Weight Watchers!

Ingredients

	1 spray(s) cooking spray
	1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels
	1 Tbsp canned green chili peppers, chopped, mild or hot
	15 oz canned pinto beans, rinsed and drained
	1 cup(s) cooked brown rice, fresh or day old
	3/4 cup(s) shredded reduced-fat Mexican-style cheese
	3/4 cup(s) fat-free sour cream
	1/4 tsp chili powder
	1/4 tsp table salt
	1/8 tsp black pepper
	2 Tbsp scallion(s), chopped (dark green part only)
	2 Tbsp shredded reduced-fat Mexican-style cheese

Instructions

• Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.
  
• In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.
  
• Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

I changed this up by accident. I went to put a bunch of corn in and instead dumped 1/2 a bag of mixed veggies in! Whoops! Oh well, it was nice and colorful, and surprisingly still tasted GREAT!