Mexican Casserole
1988 june 3, lawrence rand, restaurant tours:
Recipe Summary 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.
Ingredients | Mexican Aperitif2 tablespoons vegetable oil¾ pound cubed skinless, boneless chicken breast meat½ (1.25 ounce) package taco seasoning mix1 (15 ounce) can black beans, rinsed and drained1 (8.75 ounce) can sweet corn, drained¼ cup salsawater as needed1 cup shredded Mexican-style cheese1 ½ cups crushed plain tortilla chipsDirectionsIn 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.Preheat oven to 350 degrees F (175 degrees C).Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.Info | Mexican Aperitifprep:             15 mins                                                cook:             15 mins                                                total:             30 mins                                           Servings: 5                   Yield: 4 to 6 servings
TAG : Mexican CasseroleWorld Cuisine Recipes, Latin American, Mexican, 
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