Ingredients
-
1 1/2
-
1
-
15 1/2
-
15 1/2
-
15 1/4
-
8
-
1
-
1
-
1
-
1/4
-
-
-
6
-
6
-
Directions
My Favorite Mexican Casserole, 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 www epicurious com , I first saw this recipe or something very similar in the Sunday paper contest it won 1st place Even though it’s an American version of a Mexican dish, it’s quite tasty and feeds a crowd or split it in half and freeze the other for another night , I made this with some modifications and it was great! I made my own salsa: 1 can petite diced tomatoes with garlic & onion some jalapeno slices (10 or so) Blend all together (finely for kids, so they don’t see the onion, pepper, & tomato) I left out the green pepper and chopped onion the recipe called for, because the kids wouldn’t eat that I also used 8 oz of cheese not 12 oz I served it with brown rice It was wonderful!
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Steps
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1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Grease a 13x9" Baking Dish and Scatter Crushed Tortilla Chips Evenly on the Bottom. |
|
3
Done
|
Combine the Chicken, Beans, Corn, Tomato Sauce, Salsa, Onion, Bell Pepper, Cilantro, Garlic, Sant, and Pepper in a Bowl. |
|
4
Done
|
Place Half the Mixture Evenly in the Baking Dish. |
|
5
Done
|
Combine the Cheeses and Sprinkle Half Over Mixture. |
|
6
Done
|
Cover With the Remaining Half of the Chicken-and-Bean Mixture and Sprinkle the Remaining Cheese Over Top. |
|
7
Done
|
Bake For 30 Minutes. |
|
8
Done
|
Let Stand For 5 Minutes Before Serving. |
|
9
Done
|
Serve the Garnishes in Bowls So Guests Can Top Their Portions With Diced Tomatoes, Sour Cream, and Cilantro. |
