Description
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
Instructions
- 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 9×13 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 5