1 c. long grain rice, uncooked
1 can (14.5 oz.) diced tomatoes & green chilies
1 can refried beans
1/2 c. sour cream
1/2 c. taco sauce
6 (12-inch) flour tortillas
2 c. shredded Cheddar cheese
Sour cream, if desired
Cook rice according to package directions. Stir in tomatoes and green chilies. In a small bowl, combine sour cream and taco sauce. Mix well. Pour a very small amount of sour cream/taco sauce mixture on the bottom of a 13 x 9 baking dish. Move dish around to coat bottom. Place 2 tortillas on bottom of dish. Spread 1/2 can of refried beans on top of tortillas. Top with 1/2 rice/tomato mixture, then 1 cup of cheese. Repeat layers ending with tortillas on top. Pour remaining sour cream/taco sauce mixture on top. Bake at 350 degrees for 35 minutes or until heated through. Top with sour cream.
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Tips: I came up with this casserole for a church potluck by using ingredients I already had on hand. You can experiment with the flavor by using different flavors of refried beans and red or green taco sauce. I used mild Rotel diced tomatoes and green chilies to keep it from being to spicy for my kiddos. I also shared this recipe at Simply Sweet Home's Friday Favorites.
Recipe from Stacy