“Rice to the Rescue!” Recipe Contest Winner - Catherine J. Heimbach Yield: Makes 8 servings.

1 1/2 cups sour cream 1 1/2 cups salsa Vegetable cooking spray 6 cups cooked rice, divided 1 15- to 16-ounce can black beans, drained and rinsed 3 cups shredded cheddar cheese, divided 2 cups crushed tortilla chips   In medium bowl, combine sour cream and salsa; set aside.   Coat a 13x9-inch baking dish with cooking spray. Layer bottom of dish with 3 cups rice. Top with half of the sour cream mixture, then with 1-1/2 cups cheese. Add layer of beans, remaining rice, and remaining sour cream mixture. Bake at 350 degrees 15 minutes; remove from oven.   Mix remaining cheese with chips and sprinkle on lasagna. Return to oven and bake 5 minutes, or until cheese melts.

Meal Part: Main Dish   Preparation: One-Dish Meal   Special Diets: Vegetarian   Main Ingredient: Cheese, Beans   Cuisine Type: Mexican

Nutrition Facts Calories 506   % Daily Value* Total Fat 25g Cholesterol 44mg Sodium 1252mg Total Carbohydrate 52g Dietary Fiber 4g Protein 18g