MEXICAN-STYLE CASSEROLE

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Contributed by Carolyn Heaton
  • 1 box Spanish Rice mix (Rice a Roni®)
  • 1 (15 oz.) can chopped tomatoes
  • 1/2 pkg Doritos Tortilla chips
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can black beans
  • 1 can tomatoes with green chilies
  • 1 can Hatch’s green enchilada sauce
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
Make rice mix as directed, using first can of chopped tomatoes. Put prepared rice in a greased 9 x 13 pan. 

Layer Doritos, crushed a bit on top and put beans, drained and rinsed, and mixed with second can of tomatoes - drained and chopped - on top of chips. Top with enchilada sauce. Put cheeses on top. 

Bake at 350° for 35 minutes. 

Top with shredded lettuce, chopped tomatoes, dollop of sour cream and chopped avocado. Add olives if desired.



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