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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."
Original recipe yield: 4 to 6 servings.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
30 Minutes
Servings:
5

INGREDIENTS:

  • oil for frying
  • 3/4 pound cubed skinless, boneless chicken breast meat
  • 1/2 (1.25 ounce) package taco seasoning mix
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8.75 ounce) can sweet corn, drained
  • 1/4 cup salsa
  • water as needed
  • 1 cup shredded Mexican-style cheese
  • 1 1/2 cups crushed plain tortilla chips

DIRECTIONS:

  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.


Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.