Mexican Casserole
From jennyzzz 13 years ago
- 30 minutes to make
- Serves 5
Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair. Nutritious and kid friendly
Ingredients
- oil for frying shopping list
- 3/4 pound cubed skinless, boneless chicken breast meat shopping list
- 1/2 (1.25 ounce) package taco seasoning mix shopping list
- 1 (15 ounce) can black beans, rinsed and drained shopping list
- 1 (8.75 ounce) can sweet corn, drained shopping list
- 1/4 cup salsa shopping list
- water as needed shopping list
- 1 cup shredded Mexican-style cheese shopping list
- 1 1/2 cups crushed plain tortilla chips shopping list
How to make it
- 1. In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
- 2. Preheat oven to 350 degrees F (175 degrees C).
- 3. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
- 4. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.
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