This wonderful recipe was contributed by my good friend Laura Bruner (Katie is her niece). It is a wonderful dip or side dish or can even be the main course.
Katie’s Mexican Dip
Spanish or Mexican Rice-a-Roni (cooked)-This time I used one of those small bags of McCormick Spanish rice instead (it was cheaper)
Can of black beans
Can of Ro-tel
8 oz. Sour Cream
Package of Cream Cheese
Can of Cream of Mushroom Soup
Pouch of Taco seasoning
2 cups of Shredded Cheddar Cheese
3 boneless, skinless chicken breasts (I didn't use)
Layer rice, Ro-tel, and beans.
Mix together sour cream, cream cheese, soup, taco seasoning, and chicken.
Put that on top of layers.
Top with cheese.
Bake at 350 for 35 minutes.
* I used lite sour cream and cream cheese and it worked out fine. Makes it a little healthier.
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