Mexican Vegetable Casserole

Ingredients:

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies
1 (8 ounce) container sour cream
1 (8 ounce) jar chunky salsa
2 cups shredded cheddar cheese
2 cups cooked brown rice
1/4 tsp. pepper
1 bunch green onions, chopped
1 (8 ounce) package Monterey Jack and jalapeno cheese, shredded
1 (21 ounce) can sliced olives

Directions:

Pre-heat the oven to 350 degrees.

Combine the first 8 ingredients. Place into a lightly greased
9×13 inch baking dish. Sprinkle with the remaining ingredients.

Bake for 45 minutes.

Makes 6 to 8 servings.