SOUTHWEST VEGETABLE RECIPES RECIPES

Name: Southwest Vegetarian Bake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 3/4 cup uncooked brown rice; 1-1/2 cups water; 1 can (15 ounces) black beans, rinsed and drained; 1 can (11 ounces) Mexicorn, drained; 1 can (10 ounces) diced tomatoes and green chiles; 1 cup shredded reduced-fat cheddar cheese; 1 cup salsa; 1 cup reduced-fat sour cream; 1/4 teaspoon pepper; 1/2 cup chopped red onion; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1 cup shredded reduced-fat Mexican cheese blend

SOUTHWEST VEGETARIAN BAKE RECIPE: HOW TO MAKE IT

Southwest Vegetarian Bake Recipe: How to Make It image

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Steps:

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 285 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 759mg sodium, CarbohydrateContent 36g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 15g protein. Diabetic exchanges 2 starch

EASY VEGETABLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Vegetable Soup Recipe: How to Make It - Taste of Home image

We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 12 servings (2-3/4 quarts).

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen vegetable blend of your choice
1 can (16 ounces) kidney beans, undrained
1 can (14-1/2 ounces) beef broth
1 envelope taco seasoning
1 garlic clove, minced
Shredded cheddar cheese, optional

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.

Nutrition Facts : Calories 145 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 11g protein.

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SOUTHWEST VEGETARIAN BAKE RECIPE: HOW TO MAKE IT

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Dinner
Cuisine North America, Mexican
Calories 285 calories per serving

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

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EASY VEGETABLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

We like to eat this tasty soup with tortilla chips. Canned tomatoes and beans and frozen vegetables give you a head start when preparing this recipe. - Jan Sharp, Blue Springs, Missouri
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Lunch
Cuisine North America, Mexican
Calories 145 calories per serving

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.

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Bake 45 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken; stir rice and beans. Replace chicken; sprinkle with cheese. Replace foil cover; let stand about 5 minutes or until cheese is melted.

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SOUTHWEST VEGETARIAN BAKE RECIPE: HOW TO MAKE IT

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

See details

EASY VEGETABLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, beans, broth, taco seasoning and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese if desired.

See details

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No chopping, no fuss, just a delicious Dump Dinner.
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Calories 570 per serving

Bake 45 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken; stir rice and beans. Replace chicken; sprinkle with cheese. Replace foil cover; let stand about 5 minutes or until cheese is melted.

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