Ingredients
2
(8 ounce) packages low fat cream cheese
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1
(15 ounce) can corn, drained and rinsed
1
(15 ounce) can black beans, drained and rinsed
1
(15 ounce) can diced tomatoes, drained
1
can (4.5 oz) Old El Paso™ Chopped Green Chiles
3
tablespoons from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1/4
cup fresh cilantro, chopped
4
cups cooked white rice
2
green peppers, chopped into large pieces, seeds removed
2
red peppers, chopped into large pieces, seeds removed
1
cup shredded mozzarella cheese, divided
1
cup shredded mild cheddar cheese, divided
diced tomatoes and cilantro for garnish
Preparation
Preheat oven to 350°F.
In a large bowl, heat the cream cheese in the microwave for 30-40 seconds or until softened. Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and 1/2 cup of each of the cheeses until fully combined. Set aside.
Spray a large baking dish with nonstick spray. I used a 10” round dish, but you can also use a 9 x 13.
Start by making a layer of the green peppers along the bottom of the dish. Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
Layer in the red peppers and top with last half of the rice mixture. Top with the remaining 1/2 cup of each of the cheeses and sprinkle with more cilantro.
Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.
Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.
Enjoy!
