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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
3/4 pound cubed skinless, boneless chicken breast meat |
1/2 (1.25 ounce) package taco seasoning mix |
1 (15 ounce) can black beans, rinsed and drained |
1 (8.75 ounce) can sweet corn, drained |
1/4 cup salsa |
water as needed |
1 cup shredded mexican-style cheese |
1 1/2 cups crushed plain tortilla chips |
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.
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