My Favorite Mexican Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is super quick and delicious. The only thing I'd do differently is add some jalapeno peppers to make it spicier. It's a great way to use the bottom of the tortilla chip bag. The tortilla chips make a crispy crust on the bottom of the casserole. I skipped the garnishes and it still tasted great. Recipe courtesy of Chris Gavenda, Wildwood, MO and . Ingredients:
1 1/2 cups tortilla chips, crushed |
1 lb chicken, shredded and cooked |
15 1/2 ounces garbanzo beans, rinsed and drained |
15 1/2 ounces kidney beans, rinsed and drained |
15 1/4 ounces whole kernel corn, rinsed and drained |
8 ounces tomato sauce |
1 cup salsa |
1 cup red onion, chopped |
1 green bell pepper, cut into 1/4 inch dice |
1/4 cup cilantro leaf, chopped |
salt |
fresh ground black pepper |
6 ounces monterey jack cheese |
6 ounces sharp cheddar cheese |
2 cups tomatoes |
1 cup sour cream |
1/2 cup cilantro leaf, chopped (fresh) |
Directions:
1. Preheat oven to 350.
2. Grease a 13x9 baking dish and scatter crushed tortilla chips evenly on the bottom.
3. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, sant, and pepper in a bowl.
4. Place half the mixture evenly in the baking dish.
5. Combine the cheeses and sprinkle half over mixture.
6. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over top.
7. Bake for 30 minutes.
8. Let stand for 5 minutes before serving.
9. Serve the garnishes in bowls so guests can top their portions with diced tomatoes, sour cream, and cilantro.
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