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Mexican Casserole

Category:Cassoroles

Author: Mountain Mama

Date: 8/24/2008

Rating:

(4.0) by 4users

Ingredients:

3/4 pound cubed skinless, boneless chicken breast meat
1/2 package of Mountain Mama’s Organic- taco mix
1 can black beans, rinsed and drained
1/2 can of sweet corn, drained
1/2 cup of Mountain Mama’s organic- salsa
1 cup shredded Mexican-style cheese
1-1/2 cups crushed plain tortilla chips

Instructions:

IN A LARGE SKILLET OVER MEDIUM HIGH HEAT, SAUTE CHCKEN IN OIL UNTIL COOKED THROUGH AND NO LONGER PINK INSIDE. ADD TACO MIX, BEANS, CORN AND SALSA. COVER SKILLET AND SIMMER OVER MEDIUM LOW HEAT FOR 10 MINUTES. IF DRYING OUT YOU MAY NEED TO ADD A LITTLE WATER.

PREHEAT OVER TO 350 DEGREES. TRANSFER CHICKEN MIXTURE TO A 9 X 13 INCH BAKING DIS. TOP WITH ½ CUP OF THE CHEESE AND CRUSED TORTILLA CHIPS. BAKE IN THE PREHEATED OVER FOR 15 MINUTES. ADD REMAINING ½ CUP CHEESE AND BAKE UNTIL CHEESE IS MAELTED AND BUBBLY. KIDS REALLY LIKE THIS RECIPE AND A VERY EASY RECIPE TO MAKE IN A HURRY.

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