Mexican Casserole recipe

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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

Nutrition Info

383.7 calories
carbohydrate: 34 g
cholesterol: 59.1 mg
fat: 16.6 g
fiber: 7.4 g
protein: 26.8 g
saturatedFat: 6.4 g
servingSize: -
sodium: 1286.4 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 to 6 servings

Recipe Note

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.

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