Mexican Casserole II

I have another Mexican Casserole on here, to explain the name Mexican Casserole II

This was good tonight. Cory said it was better than Cheetos and he wanted it for his birthday - a VERY big compliment from him. :)


The beauty of this recipe is that you don't need to be precise about measurements. I added more chicken, and about double the salsa, and a little more cheese. I also added a little bit of Frank's brand hot sauce before putting it in the dish.

• 2 TBS vegetable oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 3/4 lb cubed skinless, boneless chicken breast meat
• 1/2 (1.25oz) package taco seasoning mix
• 1 (15oz) can black beans, rinsed and drained
• 1 (8.75oz) 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

1. In a large skillet, heat oil and saute onion and garlic for a couple minutes. Add chicken and cook until no longer pink. Add taco seasoning, beans, corn, salsa, and a little water to prevent from drying out. Cover skillet and simmer over medium low heat for ten minutes.
2. Preheat oven to 350
3. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. (I ended up just mixing the cheese and crushed chips in with the casserole and it was really good.)
4. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.