"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Casserole Recipe

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This recipe for Mexican Casserole, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lauren Rembowicz
Added: Saturday, September 27, 2008


1 1/2 Cups crushed tortilla chips
1 lb shredded cooked chicken (from a small roasted chicken)
1 can (15oz) garbanzo beans, drained
1 can (15oz) kidney beans, drained
1 can(15oz) corn,drained
1 can (8oz) tomato sauce
1 cup prepared salsa
1 cup chopped red onion
1 cup green pepper, diced
1/4 cup chopped fresh cilantro leaves
1 Tbsp minced garlic
Salt and pepper, to taste
6 oz. grated Monterey Jack cheese
6 oz.grated sharp Cheddar cheese

2 cups diced ripe tomatoes
1 cup sour cream
Chopped cilantro leaves

1.Preheat oven to 350 Degrees. Grease a 13X9 baking dish, then scatter the crushed tortilla chips evenly on the bottom.
2.Combine the chicken,beans,corn, tomato sauce,salsa,onion, bell pepper, cilantro, garlic,salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
3.Cover with the remaining half of the chicken and bean mixture and sprinkle the remaining cheese over the top.
4.Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

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