Mexicali Custard Bake


-6 eggs

-1 cup shredded reduced-fat Monterrey Jack cheese

-1 cup chopped onions

-½ teaspoon cayenne pepper

-3 cups cooked rice

-1 16-oz. jar thick and chunky red salsa, divided

-1 15-oz. can red kidney or black beans, drained and rinsed

-1 8-oz. can whole kernel corn, drained

-1 cup chopped red and green bell pepper


Evenly coat an 11x7x2” baking pan with cooking spray. Set aside.

In medium bowl, beat together eggs, cheese, onions and pepper.

Stir in rice. Pour into prepared dish. Smooth top of ingredients.

Gently spread 1 cup of salsa over rice mixture.

In medium bowl, stir together beans, corn and peppers.

Evenly spoon bean mixture over salsa.

Drizzle remaining 1-cup salsa over bean mixture.

Bake in preheated 350° oven until custard is puffed and begins to pull away from sides of pan and knife inserted near center comes out clean, about 55 to 60 minutes. Makes six entrée servings.