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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 350°F. Spray a large baking dish with nonstick spray. I used a 10-inch round dish, but you can also use a 9x13.
Step 2
In a large microwave-safe bowl, heat the cream cheese in the microwave for 30-40 seconds, or until softened.
Step 3
Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and ½ cup of each of the cheeses until fully combined. Set aside.
Step 4
Start by making a layer of the green peppers along the bottom of the dish.
Step 5
Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
Step 6
Layer in the red peppers and top with last half of the rice mixture.
Step 7
Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.
Step 8
Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.
Step 9
Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.
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