Mexican Casserole

Kimberly Kay

By
@KimberlyV65

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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Comments:

Serves:

6 to 8

Prep:

20 Min

Cook:

25 Min

Ingredients

1 1/2 lb
ground chicken
1 (15.5) oz
cans kidney beans
2 c
salsa (i used medium)
4 c
coursely broken tortilla chips
1 c
sour cream
1 medium
onion, chopped
1 (14.5) oz
can diced tomatoes
2 c
shredded cheddar or monterey jack cheese
additional tortilla chips, shredded lettuce and salsa (optional)

Directions Step-By-Step

1
Preheat oven to 350 F.
2
Cook chicken in a 10-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until no longer pink.
3
Stir in kidney beans, salsa and tomatoes; heat until boiling, stirring occasionally; stir in sour cream.
4
Place broken tortilla chips in the bottom of an ungreased 9 X 13-inch pan; top with chicken mixture; sprinkle onions and cheese on top.
5
Bake uncovered for 20 to 25 minutes or until hot and bubbly.
6
Arrange tortilla chips around the edge of casserole and serve with shredded lettuce, additional salsa and sour cream, if desired.