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. Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 30 Minutes. Makes 4 to 6 servings.
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 9:41 PM 12/31/2004 1/2 cup cheese and bake until cheese is melted and bubbly.
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Great Food From the Kitchen of D & L Whiteman