mexican casserole
(2 ratings)
This is a Mexican Casserole that I adapted from a recipe in the Betty Crocker Cookbook. I say 'adapted' because a made a few changes and substitions, so it became somewhat of a different recipe.
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(2 ratings)
yield
6 to 8
prep time
20 Min
cook time
25 Min
Ingredients For mexican casserole
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1 1/2 lbground chicken
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1 (15.5) ozcans kidney beans
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2 csalsa (i used medium)
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4 ccoursely broken tortilla chips
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1 csour cream
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1 mdonion, chopped
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1 (14.5) ozcan diced tomatoes
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2 cshredded cheddar or monterey jack cheese
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additional tortilla chips, shredded lettuce and salsa (optional)
How To Make mexican casserole
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1Preheat oven to 350 F.
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2Cook chicken in a 10-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until no longer pink.
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3Stir in kidney beans, salsa and tomatoes; heat until boiling, stirring occasionally; stir in sour cream.
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4Place broken tortilla chips in the bottom of an ungreased 9 X 13-inch pan; top with chicken mixture; sprinkle onions and cheese on top.
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5Bake uncovered for 20 to 25 minutes or until hot and bubbly.
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6Arrange tortilla chips around the edge of casserole and serve with shredded lettuce, additional salsa and sour cream, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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