delicious and easy mexican casserole.

If you haven’t figured it out by now, Mexican is my favorite genre of food to make AND eat. I could eat it all day, everyday. Well maybe not that much, but I do love it. That being said, I made a new dish the other day, which I like to call Mexican Casserole. It was super easy, provided enough left overs for a week, and was absolutely delicious! If you like Mexican food, you HAVE to try this.



  • 1 cup shredded chicken, cooked [leave out for vegitarian option!]
  • 1 small white onion, diced
  • 1 green bell pepper, diced
  • 1/2 jar salsa of your choice
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can diced tomatoes, drained
  • 1 cup frozen whole kernel golden corn
  • 1 small bag “Ready Rice” (instant/minute rice)
  • 1 large bag tortilla chips of your choice


  • Preheat oven to 350 degrees
  • Heat 1 T. olive oil in skillet over med-high heat, add onion and green pepper
  • Cook 3-5 minutes
  • Add chicken, salsa, rice (you do not have to pre-cook the rice – it will cook in the skillet), beans, tomatoes, and corn to skillet

photo (1)

  • Cook ingredients for about ten minutes or until all vegetables are tender and rice is soft
  • Toss all the ingredients from the skillet into a 9×13 sprayed baking dish
  • Spread out evenly in the dish
  • Crumble tortilla chips on top of casserole

photo (2)

  • Bake in oven for 25-30 minutes, depending on your oven

photo (3)

  • Serve with shredded cheese and sour cream

This is sure to be a winner, even for stubborn children and husbands. Enjoy!

Just a side note: If you want to mix it up a bit with the leftovers, spoon the ingredients into soft tortilla shells and cook them in a sprayed skillet for about ten minutes, or until each side of the tortilla is lightly browned. It’s easy and gives it a little twist, so you don’t get sick of it.