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