Mexican Casserole Recipe

The kids gobble it up and ask for seconds!

You can add extra vegetables like red peppers or tomatoes. Chop them up small, mix it all together and the kids will never know!

Ingredients:

• Olive oil for frying
• ½ C chopped onion
• 1-2 cloves minced garlic
• 1 pound skinless, boneless chicken breast meat cut into 1 inch pieces
• 1/2 (1.25 ounce) package taco seasoning mix
• 1 can black beans, rinsed and drained
• 1 can sweet corn, drained
• 1/3 cup salsa
• water as needed
• 1 1/2 cup shredded Mexican-style or Cheddar cheese
• 1 1/2 cups crushed whole wheat tortilla chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium high heat, sauté onion and garlic in olive oil for couple of minutes. Add chicken and cook until no longer pink inside. Add taco seasoning, beans, corn, salsa and a splash of water to keep moist. Cover skillet and simmer over medium low heat for 10 minutes.

3. Place chicken mixture into a 9x13 inch baking dish. Top with ½ of the cheese and crushed tortilla chips.

4. Bake in the preheated oven for 15 minutes. Add remaining cheese and bake until cheese is melted and bubbly.

Serving Suggestions:

I like to serve this dish with a fresh garden salad. And nothing tastes better than vegetables straight from your own garden.

If you're interested in growing your own vegetables, visit Backyard Vegetable Gardening

This recipe is featured in: Week 2-7 day Menu and Week 2-5 Day Menu

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