-
-
My review
Mexican Casserole
SUEZQZ_64
"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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 384 calsOriginal recipe yields 5 servings (4 to 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 384 calories; 16.6 g fat; 34 g carbohydrates; 26.8 g protein; 59 mg cholesterol; 1286 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 6881002 Ratings
-
-
-
-
-
Most helpful positive review
1/13/2003
This recipe rocks, but that goodness I read all the reviews and got creative a bit. The best thing about this recipe is that you really don't have to measure anything, and that is the way I like...
Most helpful critical review
12/14/2011
This could be a decent base for a main course. I'm never a fan of not seasoning the meat, so I had to cook the chicken with the taco seasoning before adding in the rest. It could also use some a...
Most helpful
Most positive
Least positive
Newest
1/13/2003
This recipe rocks, but that goodness I read all the reviews and got creative a bit. The best thing about this recipe is that you really don't have to measure anything, and that is the way I like...
7/25/2003
This was a great starter recipe, but like others, I felt it needed some doctoring. I followed advice and cooked up onions and garlic with the chicken, added more salsa and a can of green chilis,...
9/19/2003
Living (born and bred) in New Mexico, our chili is either red or green and our beans are refried. Meals or salsa with black beans are considered on the gourmet end of our very basic love for sp...
2/26/2007
Ah we all loved this! I used some of the suggestions from others and chopped up 1/3 of an onion and sauteed it with the chicken in olive oil, used 3/4 cup of salsa, omitted the water and just di...
1/9/2007
Very quick all-in-one meal. Everyone had seconds and commented it was yummy. I added fresh cilantro & 4oz of cream cheese to the meat mixture and served it with extra salsa & sour cream. A++ ...
3/29/2003
I doubled this recipe and put half each into a square baking pan. I do think the recipe would be too thin in a 9X13 pan. One of the pans I took to a potluck. I didn't put the additional chees...
9/1/2003
SO EASY TO MAKE AND EVERYONE REALLY LIKED IT!! I DID LEAVE OUT THE SALSA AND ADD PICANTE SAUCE-HOT. I ALSO USED THE ONIONS AND GARLIC WHEN COOKING THE CHICKEN. I LEFT OUT THE CHIPS. SERVED I...
11/1/2002
I used ground beef once and it was terrific. I also used the liquid from the beans and the corn in place of the water called for. Added extra flavor!