Mexican Casserole

2 tablespoons vegetable oil
3/4 pound cubed skinless, boneless chicken breast meat
1/2 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained
1/4 cup salsa
water as needed
1 cup shredded Mexican-style cheese
1 1/2 cups crushed plain tortilla chips

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.

Preheat oven to 350 degrees F (175 degrees C).
Transfer chicken mixture to a 9×13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

Quick, Easy, and Delicious Black Bean and Corn soup. 

Ingredients: 1 canned black beans, 1 canned corn, 1 can enchilada sauce.
Optional Ingredients: 1 chopped chicken breast, 1 cup of rice.
Makes about 3-4 servings.

Start by pouring the black beans into a medium sized pot and bring to a boil stirring occasionally, adding some salt to taste. Drain corn and then add to beans along with the enchilada sauce, cover and bring to a slight boil stirring occasionally. Cooked chopped chicken and/or rice can be added in after for some optional flavor and texture.  Remove from heat and enjoy!


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