Mexican Casserole

Name: Mexican Casserole
Ingredients: 1/2 c. chopped onion; 1 (15 1/2 oz.) can red kidney beans, drained; 1 c. water; 1/2 tsp. each: salt and oregano; 8 oz. shredded Cheddar cheese; 2 to 3 tsp. chili powder; 1 (17 oz.) can whole kernel corn; 1 (10 3/4 oz.) can tomato soup; 1 c. uncooked rice; 1/2 c. sliced ripe olives; dash of pepper; crushed taco chips

12 ingredients

6 steps

Ingredients

1/2 c. chopped onion
1 (15 1/2 oz.) can red kidney beans, drained
1 c. water
1/2 tsp. each: salt and oregano
8 oz. shredded Cheddar cheese
2 to 3 tsp. chili powder
1 (17 oz.) can whole kernel corn
1 (10 3/4 oz.) can tomato soup
1 c. uncooked rice
1/2 c. sliced ripe olives
dash of pepper
crushed taco chips

Directions

1

Saute onion in small amount of cooking oil.
2

Add undrained corn, drained beans, tomato soup, rice, water, olives, chili powder, salt, oregano and pepper.
3

Bring to a boil.
4

Pour into 9 x 13-inch pan.
5

Bake, uncovered, at 350° for about 30 minutes. Sprinkle crushed taco chips over the top.
6

Let stand 10 minutes before serving.