Latin American Recipe ∘ 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

• 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

Cooking Directions

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.

Nutrition Facts

• calories383.7
• carbohydrateContent34 g
• cholesterolContent59.1 mg
• fatContent16.6 g
• fiberContent7.4 g
• proteinContent26.8 g
• saturatedFatContent6.4 g
• sodiumContent1286.4 mg
• sugarContent4.2 g