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Mexican Casserole

1 c. instant rice
2/3 c. water
1 c. picante sauce
1 can mexican corn
1 c. shredded cheddar cheese
1 c. monterrey jack cheese (shredded)
1/2 c. sour cream
1/2 t. salt
 
Mix and bake at 350°F for 30 minutes
 
This is a recipe given to me by my mom. For a very spicy casserole, use the strength of the picante sauce you prefer. The original recipe calls for medium. I added a little (1/2 lb) cooked, drained hamburger meat and topped with  1/2 c. cheddar cheese 3-5 minutes before taking from oven. It's your choice. Enjoy!

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