mexican casserole

Name: Mexican Casserole
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 1/2 pound(s) ground chicken; 1 (15.5) ounce(s) cans kidney beans; 2 cup(s) salsa (i used medium); 4 cup(s) coursely broken tortilla chips; 1 cup(s) sour cream; 1 medium onion, chopped; 1 (14.5) ounce(s) can diced tomatoes; 2 cup(s) shredded cheddar or monterey jack cheese; - additional tortilla chips, shredded lettuce and salsa (optional)

(2 RATINGS)

159 Pinches 1 Photo

Kimberly Kay

Toledo, OH

Updated on Apr 4, 2011

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.

Rate

prep time 20 Min

cook time 25 Min

method ---

yield 6 to 8

Ingredients

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

How To Make mexican casserole

Step 1

Preheat oven to 350 F.

Step 2

Cook chicken in a 10-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until no longer pink.
Step 3

Stir in kidney beans, salsa and tomatoes; heat until boiling, stirring occasionally; stir in sour cream.
Step 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.
Step 5

Bake uncovered for 20 to 25 minutes or until hot and bubbly.
Step 6

Arrange tortilla chips around the edge of casserole and serve with shredded lettuce, additional salsa and sour cream, if desired.
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