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.
  • 2 tablespoons vegetable oil
  • 3/4 pound cubed skinless, boneless chicken breast meat
  • 1/2 (1.25 ounce) package taco seasoning mix
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8.75 ounce) can sweet corn, drained
  • 1/4 cup salsa
  • water as needed
  • 1 cup shredded Mexican-style cheese
  • 1 1/2 cups crushed plain tortilla chips

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