MEXICAN CASSEROLE

1 15 oz can whole kernel corn, drained
1 15 oz can black beans, rinsed and drained
1 cup sour cream
1 cup picante sauce or salsa
2 cups shredded cheddar or colby jack.
1 10 oz can rotel tomatoes and green chilies
2 cups cooked rice**
1 lb ground beef browned, drained, and mixed with your favorite taco seasoning
1/4 tsp black pepper
1 cup shredded cheese for topping

**Cook rice in instant pot - combine 1 can chicken broth, 1 cup rice, and the rotel tomatoes. Use the rice setting. Use natural release for 5 minutes, then quick release, or combine the 3 ingredients and simmer for 20-25 minutes. This rice makes an excellent side dish for other meats, too.

Mix cooked rice and all other ingredients together except the cheese for topping. Spoon into a lightly greased 9 x 13 baking dish. Sprinkle cheese on top. Bake at 350 degrees for about 50 minutes.

Absolutely delicious and is a family favorite.