How to Make Mexican Aperitif

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 Aperitif

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

Directions

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.

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 Aperitif

prep: 15 mins cook: 15 mins total: 30 mins Servings: 5 Yield: 4 to 6 servings

TAG : Mexican Casserole

World Cuisine Recipes, Latin American, Mexican,

Images of Mexican Aperitif

Mexican Aperitif / The guacamole and queso fundido (melted cheese with a slathering of chorizo sausage on top, spooned onto sections of flour tortilla) are excellent.