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MEXICAN CASSEROLE


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.

I doubled this recipe and put half each into a square baking pan. I do think the recipe would be too thin in a 9X13 pan. One of the pans I took to a potluck. I didn’t put the additional cheese on top and it was still very good.

Very quick all-in-one meal. Everyone had seconds and commented it was yummy. I added fresh cilantro & 4oz of cream cheese to the meat mixture and served it with extra salsa & sour cream.

SO EASY TO MAKE AND EVERYONE REALLY LIKED IT!! I DID LEAVE OUT THE SALSA AND ADD PICANTE SAUCE-HOT. I ALSO USED THE ONIONS AND GARLIC WHEN COOKING THE CHICKEN. I LEFT OUT THE CHIPS.

INGREDIENTS :

2 tablespoons vegetable oil
¾ pound cubed skinless, boneless chicken breast meat
½ (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained
¼ cup salsa
water as needed
1 cup shredded Mexican-style cheese
1 ½ cups crushed plain tortilla chips

INSTRUCTIONS :

Step 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.

Step 2: Preheat oven to 350 degrees F (175 degrees C).

Step 3: Transfer chicken mixture to a 9×13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.

Step 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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