Rating: 4.5 stars
1070 Ratings
  • 5 star values: 599
  • 4 star values: 343
  • 3 star values: 98
  • 2 star values: 21
  • 1 star values: 9

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.

Recipe Summary

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

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

384 calories; protein 26.8g; carbohydrates 34g; fat 16.6g; cholesterol 59.1mg; sodium 1286.4mg. Full Nutrition
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