Mexican Casserole

Mexican Casserole

651
SUEZQZ_64 0

"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

30 m {{adjustedServings}} servings 384 cals
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Nutrition

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  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1286 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

651
  1. 948 Ratings

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This recipe rocks, but that goodness I read all the reviews and got creative a bit. The best thing about this recipe is that you really don't have to measure anything, and that is the way I like...

This was a great starter recipe, but like others, I felt it needed some doctoring. I followed advice and cooked up onions and garlic with the chicken, added more salsa and a can of green chilis,...

Living (born and bred) in New Mexico, our chili is either red or green and our beans are refried. Meals or salsa with black beans are considered on the gourmet end of our very basic love for sp...