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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish is a great alternative to the traditional taco salad! Ingredients:
1 pound boneless skinless chicken breasts cut into bite size pieces |
1 can tomato soup |
1 can black beans |
1 can corn |
1 cup sour cream |
1 cup salsa |
10 corn tortillas cut into bite size pieces or 1/2 bag corn tortilla chips |
2 cups monterey jack and cheddar mixed cheese |
3 cloves garlic |
1 medium onion |
shredded lettude |
diced tomatoes |
optional: sliced black olives |
Directions:
1. 1. Dice garlic and onions
2. 2. Spray frying pan with nostick spray or olive oil
3. 3. Cook chicken until it is not red/pink in the middle with onions and garlic
4. 4. Spary 9 x 13 glass baking pan with no stick spray and preheat oven to 350.
5. 5. In pan, mix tomato soup, sour cream, beans, corn, salsa, and crushed tortillas.
6. 6. Drain and add chicken, onions, and garlic.
7. 7. Sprinkle with cheese and olives
8. 8. Cover tightly with foil.
9. 9. Bake for 30 minutes covered and then uncover and bake another 15 minutes or until cheese bubbles.
10. 10. Serve over shredded lettuce and tomatoes!
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