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Easy Mexican Casserole Recipe

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This recipe for Easy Mexican Casserole, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa Rubalcaba, Mike's Family
Added: Friday, March 14, 2008


1 1/2 cups crushed tortilla chips
1 lb. shredded chicken (from roasted chicken)
1 can (15 1/2 oz.) black or garbanzo beans
1 can (15 1/2 oz.) kidney beans, drained
1 can (15 oz.) corn kernels, drained
1 can (8 oz) tomato sauce
1 cup prepared salsa (your family's fav.)
1 cup chopped red onion
1/4 cup chopped fresh cilantro leaves (or tsp. dried)
1 Tablespoon minced garlic
salt and pepper to taste
6 oz. grated Monterey Jack cheese
6 oz. grated sharp Cheddar cheese
Garnishes (optional):
2 cup diced ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro
You could also add some chopped green pepper, banana or chile pepper if desired.

1. Preheat oven to 350. Grease 13x9" baking dish, then scatter crushed tortilla chips evenly on bottom.
2. Combine chicken, beans, corn, tomato sauce, salsa, onion, cilantro, garlic, salt and pepper in bowl. Place half of mixture evenly in baking dish.
3. Combine the cheeses (or alternate as spreading); sprinkle half over mixture in baking dish.
4. Cover with remaining half of chicken and bean mixture and sprinkle remaining cheese over top.
5. Bake for 30 min. Let stand 5 min. before serving. Serve garnishes in bowl so guests can top their portions with those items.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Est. 10-15 min.




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