Mexican Casserole

Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. A simple, kid friendly weekday casserole with a Mexican flair.

⏱️ Total: 30 mins 🔪 Prep: 15 mins 👨‍👩‍👧‍👦 Yield: 5 servings 🏷️ Main course
Mexican Casserole

Ingredients

  • 2 tablespoons vegetable oil
  • 0.75 pound cubed skinless, boneless chicken breast meat
  • 0.5 (1.25 ounce) package taco seasoning mix
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8.75 ounce) can sweet corn, drained
  • 0.25 cup salsa
  • water as needed
  • 1 cup shredded Mexican-style cheese
  • 1.5 cups crushed plain tortilla chips

Instructions

  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.