Chili Bean Casserole

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  1. Preheat oven to 350°F.
  2. Put rice on to cook.
  3. Mix yogurt with cilantro and taco sauce.
  4. Set aside.
  5. Sauté onions and garlic in wine till soft.
  6. In a casserole dish spritzed with PAM layer: corn, cooked rice, , zucchini, onion / garlic.
  7. Pour beans over all.
  8. Cover and cook in 350°F oven for 30 minutes or until heated thoroughly.
  9. Sprinkle tomatoes over top and drizzle with yogurt mixture.
  10. Serve.




  1. Buy fresh cilantro, wash, dry completely, chop and freeze spread out on a piece of wax paper. Store in a zip lock baggie and then you can have fresh cilantro anytime.
  2. I bought the grocery store brand of "Mexican style chili beans." they have little/no fat in them.