Mexican Nacho Casserole

I have been making this for so long, I am not sure where the recipe came from, but it is one of my favorite main dishes and 4 of the 5  picky eaters at my house love it as well. The one who doesn’t like it, doesn’t like sour cream and I think it is necessary to top this dish with some sour cream. It ends up tasting a lot like Chicken nachos; all the flavors blend together so well.  This dish is also really quick and easy to make, great for a busy weekday night.  Serve it with a side of fruit or salad.

Mexican Casserole

From: Back Pocket Creations

Time: 40 minutes

Yields: About 5 servings

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2 Chicken Breast cut into bite size pieces

1 Packet Taco seasoning

¾  C Favorite salsa

1 Can Corn (15 oz) drained

1 Can (15 oz) Black Beans drained and rinsed

1 ½ C Crushed tortilla chips

1 C Cheddar or Mexican blend cheese (divided)

Preheat oven to 350

In a large frying sprayed with cooking spray cook chicken until cooked through, add taco seasoning and 1/3 C water, stir.  Add salsa, stir.  Add beans and corn and bring to a boil.  Simmer on med-low heat for about 5-10 minutes.

Pour mixture into a baking dish and top with half the cheese and then tortilla chips.  Bake for 15 minutes.  Add the remaining cheese and put back in to the oven for a couple minutes until the cheese is melted.  Serve topped with sour cream and a side of fruit.