- 1 1/2 cups sour cream
- 1 1/2 cups salsa
- Vegetable cooking spray
- 6 cups cooked rice, divided
- 3 cups shredded cheddar, divided
- One 15 to 16-ounce can black beans, drained and rinsed
- 2 cups crushed tortilla chips
Preheat the oven to 350 degrees F. In a medium bowl, combine the sour cream and salsa; set aside.
Coat a 13 by 9-inch baking dish with cooking spray. Layer the bottom of the dish with 3 cups rice. Top with half of the sour cream mixture, then with 1 1/2 cups cheese. Add la ayer of beans, the remaining rice and the remaining sour cream mixture. Bake 15 minutes; remove from the oven.
Mix rthe emaining cheese with the chips and sprinkle on the lasagna. Return to the oven and bake 5 minutes, or until the cheese melts.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
506 calories; 25g total fat; 44mg cholesterol; 1252mg sodium; 52g carbohydrates; 4g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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