Karen's Mexican Stacks

11/2 cups Spanish or Mexican rice, cooked

1 cup guacamole

1½

cups black beans, rinsed and drained

1 cup sour cream

1½

cups corn (fresh, frozen or canned)

¾

cup cilantro, chopped plus more for garnish

1 cup chopped tomato

Line up three, empty 10- to 14-ounce soup cans with tops and bottoms removed or tall ring molds on a serving platter. Divide rice among the molds, pressing firmly into bottom with plunger from stack set or a smaller can.

Divide guacamole evenly in the molds with a spoon. Continue with layers of black beans, sour cream, corn, cilantro and tomato, spreading each evenly. Press the final layer of tomatoes firmly into mold or can and refrigerate 2 to 3 hours.

Using the plunger or a can, remove the mold, sprinkle with cilantro and serve with tortilla chips.

Serves 12.