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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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a simple, very tasty recipe we had at a dinner party . I got rave reviews on it. Ingredients:
2 (10 ounce) cans fiesta nacho cheese soup, undiluted |
1/2 cup milk |
1 (15 ounce) can whole kernel corn, drained |
1 (8 ounce) envelope taco seasoning |
1 red sweet bell pepper, chopped |
1 onion, chopped |
1/2 teaspoon salt |
1 teaspoon ground cumin |
1 (12 ounce) package shredded monterey jack and cheddar cheese blend |
1 (13 ounce) package corn chips, tostitos slightly crushed |
3 -4 cups cooked diced chicken breasts or 3 -4 cups turkey |
1 (4 ounce) can sliced black olives |
1 teaspoon oregano |
Directions:
1. In a large bowl, combine soup, milk, corn, taco seasoning, bell pepper, onion, salt, cumin, and oregeno and mix well.
2. In a greased 9x13 inch baking dish, place a layer of half crushed tostitos, , half chicken, half soup mixture, and half of the cheese.
3. Repeat layers ending with cheese on the top.
4. Bake covered at 325 degrees for 40 minutes, or until it is bubbly around the edges.
5. When ready to serve, sprinkle top of casserole with black olives.
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