|2 pkgs||Taco Rice, and ingredients to prepare|
|1 can||Mexican Corn With Red Peppers|
|Leftover Turkey or Chicken|
|1 bag||Taco Seasoned Shredded Cheese|
|Salt, pepper, garlic, cumin|
|Sour Cream, salsa|
Prepare the two packages of Taco Rice as directed (I always add additional cumin, garlic, and black pepper), and pour into a casserole dish.
Next, layer the drained can of corn on top of the rice. Layer cubed (cooked) leftover chicken or turkey on top of the corn. Top off with the cheese.
You're only putting casserole into the oven to heat through and melt the cheese, as everything is already cooked. I warmed mine at 350 degrees for about 20 minutes or so.
I served with sour cream and my fresh homemade salsa.