0 0
My Favorite Mexican Casserole

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

499.1
Calories
241 g
Calories From Fat
26.9 g
Total Fat
14.3 g
Saturated Fat
80.9 mg
Cholesterol
1148.8 mg
Sodium
41.2 g
Carbs
8 g
Dietary Fiber
7.2 g
Sugars
26.8 g
Protein
442g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

My Favorite Mexican Casserole

Features:
    Cuisine:

    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.

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    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.

    Avatar Of Benjamin Kim

    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Crock Pot Hamburger N Potato
    previous
    Crock Pot Hamburger N Potato
    Featured Image
    next
    Joes Screaming Stuffed Jalapeno
    Crock Pot Hamburger N Potato
    previous
    Crock Pot Hamburger N Potato
    Featured Image
    next
    Joes Screaming Stuffed Jalapeno

    Add Your Comment

    14 − 1 =