1 cup frozen yellow corn, thawed
1 tbsp canned green chilies
15oz can pinto beans
1 cup cooked brown rice
1 cup shredded reduced-fat Mexican cheese
3/4 cup fat-free sour cream
1/4 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
Preheat oven to 350ºF. Coat a 2-quart glass baking dish with Pam.
In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper.
Spoon mixture into prepared baking dish and bake for 30 minutes.
Remove from oven and sprinkle with remaining cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more.
Makes 6 servings; 5 Points Plus each